Copper Pennies Salad
Ingredients List
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1 (10.5 ounce) can condensed tomato soup
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⅔ cup white sugar
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½ cup distilled white vinegar
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⅓ cup vegetable oil
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2 pounds carrots, sliced
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1 medium onion, chopped
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1 medium green bell pepper, chopped
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1 stalk celery, chopped
Instructions
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In a saucepan, combine condensed soup, sugar, vinegar, and oil. Bring to a boil, stir thoroughly, then remove from heat and allow to cool.
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Meanwhile, bring a large pot of water to a boil. Add the carrots and cook until they are just tender, about 10 minutes.
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Drain the carrots and transfer them to a mixing bowl. Add the onion, bell pepper, and celery. Pour the soup mixture over the vegetables and toss to coat. Cover and refrigerate for at least 8 hours, or overnight, before serving.
Nutritional Information (per serving)
| 351 | Calories |
| 15g | Fat |
| 56g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 10% |
| Sodium 471mg | 20% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 6g | 22% |
| Total Sugars 41g | |
| Protein 3g | 6% |
| Vitamin C 64mg | 71% |
| Calcium 78mg | 6% |
| Iron 2mg | 8% |
| Potassium 804mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5