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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

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

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.

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