Directions:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133 Kcal (557 kJ) | ||
| Calories from fat | 61.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Sodium | 112.26mg | 5% | |
| Potassium | 429.36mg | 9% | |
| Total Carbs | 16.98g | 6% | |
| Sugars | 10.61g | 42% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 6.4mg | 36% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.91 Kcal (322 kJ) | ||
| Calories from fat | 35.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 11% | |
|---|---|---|---|
| Sodium | 64.91mg | 5% | |
| Potassium | 248.27mg | 9% | |
| Total Carbs | 9.82g | 6% | |
| Sugars | 6.13g | 42% | |
| Dietary Fiber | 2.23g | 15% | |
| Protein | 0.75g | 3% | |
| Vitamin C | 13.3mg | 38% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 3.7mg | 36% | |
| Calcium | 26.3mg | 5% | |
* 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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