Copper Carrot Pennies


2 pounds carrots, scraped and sliced
1 green pepper, cored and sliced
1 onion, sliced

1 can (10.75-ounce) tomato soup
½ cup cider vinegar
8 packets Equal
1 tablespoon canola oil
½ teaspoon mustard
1 teaspoon Worcestershire sauce
Black pepper to taste


  1. Cook sliced carrots in small amount of water in covered sauce pan until tender. Drain and cool.
  2. Alternate layers of carrots, onion and pepper in glass serving dish or bowl.
  3. Blend together the marinade ingredients. Pour over layered vegetables.
  4. Cover with plastic wrap and chill for 24 hours.

Total time: 24 hrs
Preparation time:
Chill time: 24 hours

Nutrition Facts

Servings per Recipe: 16
Amount Per Serving
Calories 45 Calories from Fat 9
Total Fat 1 g
Cholesterol 0 mg
Sodium 98 mg
Carbohydrate 8 g
Dietary Fiber 2 g
Protein 1 g
Exchange 1 vegetable
Carbohydrate Units 0

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