Yep - go crazy with Crazy Carrots! Add tomato soup, sweetener, vegetables, wine vinegar and season.
2 pounds sliced carrots or small carrots
2 10-3/4-oz. cans tomato soup
1-cup measurable sweetener or 24 packets
1 onion, chopped
1 green pepper, chopped
3/4 cup wine vinegar
1/2 cup olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
Boil carrots until tender, drain.
Combine remaining ingredients and pour over carrots.
Mix well. Refrigerate in a covered container at least 12 hours.
Did you know?
Carrots should not be stored near apples, pears or other ethylene gas producing produce. This gas will cause carrots to develop a bitter flavor.
In the American diet, carrots are the leading source of beta-carotene, which the body converts into the active form of vitamin A as needed. Vitamin A is important for its role in promoting vision, bone growth, reproduction and cell division and differentiation. Source: Fab Foods: Carrots.
Recipe makes 12 servings
Calories: 151; Total Fat: 10g; Cholesterol: 0mg; Sodium: 399mg; Carbohydrates: 16g; Fiber: 2g; Protein: 2g
Exchanges: 3 vegetable, 2 fat