Copper Pennies
Recipe: #13324
July 25, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Carrot, Potluck, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"It's a good marinated carrot salad that holds well and is cheap and easy to make. I don't know which cookbook I got this from. It is in a lot of them for good reason. You need to leave in fridge 24 hours to get flavor."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (251.8 g)
- Calories 344
- Total Fat - 20.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 412.8 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 4.3 g
- Sugars - 32.6 g
- Protein - 1.8 g
- Calcium - 53 mg
- Iron - 0.8 mg
- Vitamin C - 28 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice carrots in rounds and cook until tender but not mushy; drain.
Step 2
Thinly slice onion, green pepper and celery; add to carrots.
Step 3
Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.
Tips
No special items needed.
0 Reviews
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