A colorful salad with a fanciful name--lightly
cooked carrot coins and crunchy bits of green pepper, onion and
celery, tossed together and chilled overnight in a tangy marinade.
Copper Penny Salad
- 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® No Calorie Sweetener, Granulated
- 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.
Nutrition Info 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.
