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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    This is another of my 1950's Midwestern classics, originally made using tomato soup.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


    Instructions


    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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