Carrot Salsa/Salad/Side Dish – a delicious recipe with baby carrots, red onion, green bell pepper, grape tomatoes, light Italian dressing, ketchup. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook carrots till tender in microwave (about 4-6 minutes).
2
Chop red onion and green bell pepper.
3
FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
4
FOR SALAD OR SIDE DISH: Leave carrots whole.
5
Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
6
Toss in the veggies, except the grape tomatoes.
7
Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
8
FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
9
FOR SIDE DISH: heat in the microwave for about 2-3 minutes.
521
kcal
Calories
30
g
Fat
57
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb baby carrots, 12 medium red onion, 12 medium green bell pepper, 5 ounces grape tomatoes, and more.
Yes, Carrot Salsa/Salad/Side Dish falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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