Copper Pennies Carrot Salad - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


2 lbs. carrots, sliced
1 can (8 oz.) no salt added tomato sauce
½ cup sugar
½ cup vinegar
1 green pepper, sliced
1 medium onion, sliced


Cook carrots until just barely tender, drain.  Combine tomato sauce, sugar and vinegar.  Add carrots, pepper, and onion.  Marinate overnight in refrigerator.  Salad will keep in refrigerator for one week.

Makes 8 cups (16 servings)

Nutrition Facts

Serving size: ½ cup
Calories per serving: 50
Carbohydrate: 12 grams
Fiber: 2 grams
Fat: 0
Protein: 1 gram
Sodium: 31 milligrams