Tangy Carrot Salad

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.

Step: 1

Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.

Step: 2

Gently toss Spanish onion and green bell pepper together with carrots.

Step: 3

Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.

Step: 4

Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.

Per Serving: 241 calories; protein 2.1g; carbohydrates 27.8g; fat 14.6g; sodium 453.2mg.

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