Zesty Marinated Carrot and Pepper Salad
This vibrant Zesty Marinated Carrot and Pepper Salad is a delightful and nutritious option for any meal. The tender baby carrots are complemented by the sweetness of red onions and bell peppers, all infused in a tangy dressing made from a mix of red wine vinegar, tomato soup, and spices. This salad is perfect for summer picnics or as a side dish to your favorite entree. Not only does it brighten up your plate with color, but it also packs a punch of flavor while being low in calories. Enjoy a refreshing serving any day of the week!
6
Servings
N/A
Calories
13
Ingredients
Ingredients
baby carrots
2 lbs (boiled for 10-15 minutes, then cooled)
red onions
2 (sliced thin)
green pepper
1 (sliced thin)
red pepper
1 (thinly sliced)
low sodium tomato soup
1 can (ready to use)
red wine vinegar
1/2 cup (ready to use)
salad oil
1/2 cup (ready to use)
sugar
1/4 cup (granulated)
Equal sugar substitute
1/4 cup (or 1/2 cup regular sugar)
Worcestershire sauce
1 teaspoon (ready to use)
salt
1 teaspoon (ready to use)
lemon pepper
1 teaspoon (ready to use)
pepper
1 teaspoon (freshly ground)
Instructions
1
Begin by boiling the baby carrots in salted water for 10-15 minutes until tender but still crisp. When done, drain the carrots and cool them by covering with cold water. Drain thoroughly once cooled.
2
Slice the cooled carrots into 1/4 inch rounds and place them in a large mixing bowl.
3
Add the thinly sliced red onions, green pepper, and red pepper to the bowl with the carrots.
4
In a medium saucepan, combine red wine vinegar, salad oil, sugar, Equal sugar substitute, Worcestershire sauce, salt, lemon pepper, and pepper. Bring the mixture to a boil over medium-high heat, stirring regularly.
5
Once boiling, add the tomato soup into the sauce, stirring continuously until fully blended and heated through.
6
Pour the hot dressing over the mixed vegetables in the bowl, tossing gently to coat everything evenly.
7
Cover the bowl with plastic wrap and refrigerate the salad for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld together.
8
Serve chilled as a refreshing side dish. This salad keeps well in the refrigerator for several days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Marinated Carrot and Pepper Salad?
It is a vibrant and nutritious vegetable salad featuring tender baby carrots, red onions, and bell peppers in a tangy tomato-based dressing.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
How long should the baby carrots be boiled?
The baby carrots should be boiled in salted water for 10-15 minutes until they are tender but still crisp.
What is the cooling process for the carrots?
After boiling, drain the carrots and cover them with cold water to cool, then drain them thoroughly again.
How should the carrots be sliced?
Once cooled, the baby carrots should be sliced into 1/4 inch rounds.
What types of onions are used in this salad?
The recipe calls for 2 red onions, thinly sliced.
Which peppers are included in the recipe?
The salad includes one green pepper and one red pepper, both thinly sliced.
What is the base of the salad dressing?
The dressing is made from a combination of red wine vinegar, salad oil, sugar, and low sodium tomato soup.
Do I need to cook the dressing?
Yes, the vinegar, oil, sugars, and seasonings are brought to a boil before adding the tomato soup.
What spices are used for seasoning?
The salad is seasoned with salt, lemon pepper, and freshly ground pepper.
Is there Worcestershire sauce in this recipe?
Yes, the recipe uses 1 teaspoon of Worcestershire sauce.
Can I use a sugar substitute?
Yes, the recipe uses a mix of 1/4 cup granulated sugar and 1/4 cup Equal sugar substitute, or you can use 1/2 cup regular sugar.
What kind of tomato soup is recommended?
The recipe specifies using one can of low sodium tomato soup.
When should the dressing be added to the vegetables?
The hot dressing should be poured over the mixed vegetables immediately after it is heated through.
How long does the salad need to refrigerate?
The salad should be refrigerated for a minimum of 2 hours, though overnight is preferred for better flavor.
Is this recipe suitable for vegetarians?
Yes, this is categorized as a vegetarian vegetable salad.
Is this salad low in calories?
Yes, it is described as a low calorie recipe and a healthy side dish.
How should the salad be served?
It should be served chilled as a refreshing side dish.
How long does the salad keep in the refrigerator?
The salad keeps well in the refrigerator for several days.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
What is the category of this dish?
The category for this recipe is Vegetable.
Is this a good dish for a picnic?
Yes, it is tagged as a picnic recipe and is perfect for summer outings.
What type of vinegar is required?
The recipe specifically calls for 1/2 cup of red wine vinegar.
What size saucepan is needed for the dressing?
A medium saucepan is recommended for combining the dressing ingredients.
How do you ensure the flavors meld together?
By covering the salad and refrigerating it for at least 2 hours or overnight.
What is the texture of the baby carrots?
They should be cooked until tender but still maintain a crisp bite.
Does the recipe require salt in the boiling water?
Yes, the baby carrots should be boiled in salted water.
What type of oil is used?
The recipe calls for 1/2 cup of salad oil.
How much lemon pepper is used?
The recipe requires 1 teaspoon of lemon pepper.
How should the bowl be covered in the fridge?
The bowl should be covered with plastic wrap during refrigeration.