Copper Pennies |
| Ingredients
2 pounds carrots, sliced
1 can (8 oz.) no salt added tomato sauce
1/2 cup sugar
1/2 cup vinegar
1 green pepper, sliced
1 medium onion, sliced
Directions
*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.
Results
Makes 8 cups (16 servings)
Serving size: 1/2 cup
Calories per serving: 57
Carbohydrate: 14 grams
Fat: 0
Sodium: 25 milligrams
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Alegent Health Immanuel Medical Center
Heart Failure Program 572-3353
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