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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2 lbs baby carrots, boiled 10-15 minutes |
2 red onions, sliced thin |
1 green pepper |
1 red pepper, thinly sliced |
1 can tomato soup (low sodium) |
1/2 cup red wine vinegar |
1/2 cup salad oil |
1/4 cup sugar |
1/4 cup equal sugar substitute (or 1/2 c. regular sugar) |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon lemon pepper |
1 teaspoon pepper |
Directions:
1. Refresh carrots by draining hot water and covering with cold water to cool.
2. Drain thoroughly.
3. Slice into 1/4 inch rounds.
4. Toss with onions and peppers.
5. Prepare sauce by bringing all ingredients (except soup) to a boil.
6. Add soup and while stirring over medium high heat, allow to boil up to blend.
7. Pour over vegetables, toss and chill.
8. This holds well for several days in the refrigerator, and is very low in calories.
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