Marinated Carrot Salad

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.

Ingredients

2 pounds carrots, sliced, or whole baby carrots
1 can (10-3/4 ounces) tomato soup
1 cup Equal® Spoonful or Granulated*
1 medium onion, chopped
1 green bell pepper, chopped
3/4 cup wine vinegar
1/2 cup vegetable oil or olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard

* May substitute 24 packets Equal sweetener

Preparation

Boil carrots until tender; drain.
Combine remaining ingredients in small bowl. Pour over carrots; mix well.
Refrigerate, covered, at least 12 hours to allow flavors to blend.