CHEF JEFF — ONE BYTE AT A TIME: Penny SaladThis tasty side dish will keep in the refrigerator for a couple of weeks.
By: Herald Staff Report,
This tasty side dish will keep in the refrigerator for a couple of weeks.
2 pounds carrots, peeled and sliced into coins
1 green bell pepper, chopped fine
1 large onion, chopped fine
1 10-ounce can tomato soup, undiluted
2/3 cup white or cider vinegar
1 cup sugar
½ cup vegetable oil
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
Boil carrots in water to cover until cooked but still firm; drain and set aside. Add remaining ingredients to pan, bring to a boil and cook 2 minutes. Return carrots to pan and stir to coat. Refrigerate, covered, in a nonreactive container for up to two weeks. Serve cold.
Yield: Serves 16.
Approximate nutritional analysis per serving: 154 calories, 40 percent of calories from fat, 7 grams fat (0.9 grams saturated), no cholesterol, 1.1 grams protein, 22.4 grams carbohydrates, 2 grams fiber, 179 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.