Marinated Carrot Salad
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.
2 pounds carrots, sliced, or whole baby carrots
1 (10.75-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.
Nutritional Information Per Serving (1/12 of recipe): calories 136, protein 1 g, carbohydrate 13 g, fat 10 g, cholesterol 0 mg, sodium 410 mg.
Food Exchanges: 3 vegetable, 2 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.