Healthy Copper Penny Salad
Marinated carrots, onions, and green pepper with a slightly sweet and tangy dressing.
Servings: 6
Calories: 109kcal
Equipment
Ingredients
- 1 pound carrots 3 cups, sliced diagonally
- 1 cup onion thinly sliced
- 1 cup green pepper thinly sliced
Dressing
- 1/4 cup vinegar white wine
- 1/3 cup tomato juice
- 1/4 cup brown sugar
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Peel and slice carrots thinly on the diagonal.
- Add 1 1/2 cups water to a pan. Bring to a boil.
- Add carrots and cook for 3 minutes. Remove carrots from water and run under cool water. Drain and place carrots in a covered dish.
- Add onion and green pepper to covered dish.
- Add dressing ingredients, including vinegar, tomato juice, brown sugar, olive oil, Worcestershire sauce, Dijon mustard, salt, pepper, and dried basil to a glass bowl. Whisk until well combined.
- Pour dressing over vegetables and mix well. Cover dish and refridgeratefor 8 hours or overnight.
- Stir again before serving.
Nutrition
Calories: 109kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 281mg | Potassium: 387mg | Fiber: 3g | Sugar: 15g | Vitamin A: 12786IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 1mg