Copper Penny Salad THM E
- 2 pounds sliced carrot (steamed)
- 1 cup onion (thinly sliced)
- 1 cup bell pepper (thinly sliced)
- 1 cup apple cider vinegar
- 5 ounces tomato paste
- 2 teaspoons mustard
- ½ teaspoon THM Mineral Salt
- 1 teaspoon black pepper (or to taste)
- 1 tablespoon worcestershire sauce
- ½ cup THM Gentle Sweet w/o xylitol
- 1 cup chicken broth
- 1 tablespoon THM MCT Oil (optional)
- Mix all dressing ingredients together. Pour dressing mixture over combined vegetables. Refrigerate 1 hour or over night. ENJOY!
Calories: 128 Fat: 3g Carbohydrates: 41g Sodium: 600mg Fiber: 6g Protein: 4g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/copper-penny-salad/
3.5.3251