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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

1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
2. In a mixing bowl combine the celery, green pepper, carrots and onion.
3. 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.
4. 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.