Directions:
- Cook carrots, until tender, but not mushy. Drain and cool, and place a layer of them in a lg. glass dish.
- Top with a layer of green peppers and a layer of onions. Repeat layers until used up.
- Mix up soup, oil, vinegar, mustard, Worcestershire sauce, salt, pepper and sugar.
- Pour over layers of vegetables, and marinate for several hours in the refrigerator.
- Note: I just add all the veggies in a large jar and tip jar in the opposite direction about every hours during marinating time in the fridge. I like to marinate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.22 Kcal (784 kJ) | ||
| Calories from fat | 98.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Sodium | 308.88mg | 13% | |
| Potassium | 277.45mg | 6% | |
| Total Carbs | 21.39g | 7% | |
| Sugars | 15.36g | 61% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.19 Kcal (507 kJ) | ||
| Calories from fat | 63.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 17% | |
|---|---|---|---|
| Sodium | 199.94mg | 13% | |
| Potassium | 179.6mg | 6% | |
| Total Carbs | 13.85g | 7% | |
| Sugars | 9.94g | 61% | |
| Dietary Fiber | 2.04g | 13% | |
| Protein | 0.74g | 2% | |
| Vitamin C | 7mg | 18% | |
| Vitamin A | 0.6mg | 30% | |
| Calcium | 21.7mg | 3% | |
* 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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