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    Carrot French Pennies

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    This is another of my 1950's Midwestern classics, originally made using tomato soup. Here, the French dressing "dresses" it up in a way that makes it perfect dinner party dish!
    Serves 6 (2/3 cup)

    List of Ingredients

    • 3/4 cup Kraft Fat Free French Dressing
    • 1 teaspoon prepared mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1 teaspoon dried parsley flakes
    • 4 cups (two 16-ounce cans) sliced carrots, rinsed and drained
    • 1/4 cup chopped green bell pepper
    • 1/4 cup chopped onion


    1. In a medium bowl, combine French dressing, mustard, Worcestershire sauce, and parsley flakes. Add carrots, green pepper, and onion. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.

    Final Comments

    Each serving equals:
    HE: 1 1/2 Vegetable, 1/4 Slider, 10 Optional Calories
    60 Calories, 0 gm Fat, 1gm Protein,
    14gm Carbohydrate, 297mg Sodium, 2gm Fiber
    DIABETIC: 1 1/2 Vegetable, 1/2 Starch

    "Cooking Healthy With a Man in Mind, pg. 106"




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