MARINATED CARROT SALAD

Marinated Carrot Salad image

Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.

Provided by Betty Crocker Kitchens

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups water
1 lb baby-cut carrots, cut crosswise in half
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, cut into bite-size pieces
1 medium stalk celery, cut into 1/2-inch slices (1/2 cup)
1 can (10 3/4 oz) condensed tomato soup
1/3 cup honey
1/3 cup cider vinegar
1 tablespoon canola or soybean oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
In large bowl, toss carrots, onion, bell pepper and celery.
In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 19 g, TransFat 0 g