Skip to main content Skip to footer

#icon--scroll { display: none; } [animation-fade] .module h1, [animation-fade] .module h2, [animation-fade] .module h3, [animation-fade] .module h1 span, [animation-fade] .module h2 span, [animation-fade] .module h3 span, [animation-fade] .module .module--title p, [animation-fade] .module .module--text p, [animation-fade] .module .module--title ul li, [animation-fade] .module .module--text ul li, [animation-fade] .module a.btn, [animation-fade] .module span.btn, [animation-fade] .module .module--image-container, [animation-fade] .module .module--video-container, [animation-fade] .module .items .item { opacity: 1 !important; }

equal bowl

Marinated Carrot Salad

Serves 12

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

Ingredients

2 pounds carrots, sliced, OR whole baby carrots
1 can (10-3/4 ounces) tomato soup
24 packets Equal® sweetener*
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

*Substitute 1 cup Equal Spoonful for the packets.

Preparation

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.

Nutrition Information (per serving)

Calories: 123
Protein: 2 g
Carbohydrates: 16 g
Fat: 6 g
Cholesterol: 0 mg
Sodium: 151 mg

Exchanges

Vegetable - 1-3/4
Fat - 1