Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Marinated Carrot Salad

Marinated Carrot SaladBaby 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.

Recipe Ingredients:

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

Cooking Directions:

  1. Boil carrots until tender; drain.
  2. Combine remaining ingredients in small bowl. Pour over carrots; mix well.
  3. 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®.

Information on the artificial sweetener Aspartame.