Makes 12 Servings
2 pounds carrots, sliced, OR whole baby carrots
1 can (10-3/4 ounces) tomato soup
1 cup Equal Spoonful
1 medium onion, chopped
1 green bell pepper, chopped
3/4 cup wine vinegar
1/3 cup vegetable oil OR olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Boil carrots in a large saucepan on medium-low heat until tender; drain.
Combine remaining ingredients in a small bowl. Pour over carrots; mix well.
Refrigerate, covered, at least 12 hours to allow flavors to blend.
Protein: 2 g
Carbohydrates: 16 g
Fat: 6 g
Cholesterol: 0 mg
Sodium: 151 mg
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