Prep 15 mins
Cook 30 mins
- 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
- Refresh carrots by draining hot water and covering with cold water to cool.
- Drain thoroughly.
- Slice into 1/4 inch rounds.
- Toss with onions and peppers.
- Prepare sauce by bringing all ingredients (except soup) to a boil.
- Add soup and while stirring over medium high heat, allow to"boil up" to blend.
- Pour over vegetables, toss and chill.
- This holds well for several days in the refrigerator, and is very low in calories.
We had these last night along with some leftover chicken, and they were very good. We can't get canned tomato soup where I live so I used tomato juice. I've never tasted tomato-y carrots like these before, and the small amount of leftovers are going in my bag-lunch tomorrow.
This is very close to a recipe I have; mine calls for slicing the carrots before cooking. Don't let them get too soft. Drain them, then mix everything together- I don't cook the sauce- and refrigerate overnight. Sometimes I add cooked pasta to this. You can also cut back on the oil to about 1/4 cup.
Excellent sweet and sour flavor. The dressing tasted better than store bought french. I added a yellow pepper and doubled the recipe. Thanks a bunch.