Directions:
- Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
- This salad will keep for up to 6 weeks in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.37 Kcal (784 kJ) | ||
| Calories from fat | 130.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.55g | 22% | |
|---|---|---|---|
| Sodium | 205.81mg | 9% | |
| Potassium | 178.14mg | 4% | |
| Total Carbs | 14.36g | 5% | |
| Sugars | 10.44g | 42% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 3.4mg | 19% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 157.17 Kcal (658 kJ) | ||
| Calories from fat | 109.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 22% | |
|---|---|---|---|
| Sodium | 172.63mg | 9% | |
| Potassium | 149.42mg | 4% | |
| Total Carbs | 12.05g | 5% | |
| Sugars | 8.75g | 42% | |
| Dietary Fiber | 1.78g | 9% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 9.3mg | 19% | |
| Vitamin A | 0.7mg | 27% | |
| Iron | 2.9mg | 19% | |
| Calcium | 19.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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