SWEET & SOUR CARROT SALAD
1 pound carrots, 14 ounces after trimming
1 small onion, sliced thin, 2 1/2 ounces
1 green pepper, diced
1/4 cup Russian Dressing
Cut the carrots into rounds about 1/4-inch thick. Place in a pot with enough salted water to cover the carrots; bring to a boil. Cover and simmer 5 minutes; drain and cool. Place the carrots in a salad bowl and add the remaining ingredients; mix well. Marinate at least 24 hours before serving, stirring occasionally. At first the 1/4 cup of dressing won't seem like enough, but it will coat the carrots quite well.
Makes about 8 servings
Do not freeze
Per Serving: 52 Calories; 3g Fat; 1g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs
Per Serving: 49 Calories; 3g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
I used to make this salad using a can of tomato soup to make the dressing. My low carb Russian dressing tastes very similar and just as good. I thought the onions were a bit strong so I might leave them out next time or use a sweeter red onion. I've included the counts without onion in case you don't care for them. The carb savings is minimal.
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