Copper Penny Salad
A colorful salad with a fanciful name—crisp-tender carrot coins and crunchy bits of green pepper, onion and celery, tossed together and chilled overnight in a tangy marinade.
2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup Splenda® Granulated No Calorie Sweetener
- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and Splenda® Granulated Sweetener to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes.
- Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Makes 5 servings.
Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.
Nutritional Information Per Serving (1/5 of recipe): Calories: 270; Calories from Fat: 140; Total Fat: 16g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 410mg; Total Carbs: 30g; Dietary Fiber: 7g; Sugars: 18g; Protein: 3g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.