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Ingredients
- 2 lbs. fresh sm. green beans
- 2 (16 ounce.) cans sm. whole beets, liquid removed
- 2 (16 ounce.) cans sm. whole carrots, liquid removed
- 1 (10 3/4 ounce.) can tomato soup, undiluted
- 1 clove garlic, chopped
- 3/4 c. vegetable oil
- 3/4 c. vinegar
- 1/3 c. sugar
- 1 tbsp. Worcestershire sauce
- 1 teaspoon grated onion
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- Canned apple rings
- Lettuce
Directions
- Arrange green beans in steaming rack. Steam 8 to 10 min. Cold. Place beans and remaining vegetables in separate shallow dishes. Combine soup and next 9 ingredients in a jar. Cover tightly and shake. Pour equal amounts over vegetables; toss. Cover and refrigerateat least 8 hrs. Drain and arrange on lettuce-lined plate. Garnish with apple rings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2462g | |
| Calories 3322 | |
| Calories from Fat 1529 | 46% |
| Total Fat 173.35g | 217% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 4.22g | |
| Cholesterol 0mg | 0% |
| Sodium 3879mg | 162% |
| Potassium 5700mg | 163% |
| Total Carbs 379.38g | 101% |
| Dietary Fiber 103.4g | 345% |
| Sugars 121.62g | 81% |
| Protein 75.39g | 121% |
