Baby carrots work well in this rosy dressed
salad that combines tomato soup, Worcestershire sauce and mustard
with green peppers and onions. Best made 1 day ahead to let the
flavors blend.
Marinated Carrot
Salad
- 2 pounds carrots, sliced, or whole
baby carrots
1 (10 3/4-ounce) can tomato soup
1 cup Equal® Spoonful*
1 medium onion, chopped
1 green bell pepper, chopped
3/4 cup wine vinegar
1/2 cup vegetable or olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
- Boil carrots until tender; drain.
- Combine remaining ingredients in small
bowl. Pour over carrots; mix well.
- Refrigerate, covered, at least 12 hours
to allow flavors to blend.
Makes 12 servings.
* May substitute 24 packets Equal sweetener
Nutrition Information Per Serving:
calories 136, protein 1 g, carbohydrate 13 g, fat 10 g, cholesterol
0 mg, sodium 410 mg.
Food Exchanges: 3 vegetable, 2 fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
