Copper Penny Salad Recipe

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Ingredients

Count

Nutrition

234

Calories

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Ingredients:

Serving

2 lb carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 oz) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup splenda no calorie sweetener, granulated

Directions:

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and SPLENDA® Granulated Sweetener to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	233.59 Kcal (978 kJ)
Calories from fat	129.49 Kcal
		% Daily Value*
Total Fat	14.39g	22%
Sodium	176.65mg	7%
Potassium	705.47mg	15%
Total Carbs	25.16g	8%
Sugars	11.67g	47%
Dietary Fiber	6.52g	26%
Protein	2.28g	5%
Vitamin C	37.2mg	62%
Vitamin A	2.4mg	80%
Iron	10.1mg	56%
Calcium	100.5mg	10%

Amount Per 100 g
Calories	79.79 Kcal (334 kJ)
Calories from fat	44.23 Kcal
		% Daily Value*
Total Fat	4.91g	22%
Sodium	60.35mg	7%
Potassium	240.99mg	15%
Total Carbs	8.59g	8%
Sugars	3.99g	47%
Dietary Fiber	2.23g	26%
Protein	0.78g	5%
Vitamin C	12.7mg	62%
Vitamin A	0.8mg	80%
Iron	3.5mg	56%
Calcium	34.3mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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