Rebecca enjoys these flavorful carrot “pennies” when she is hungry for a snack and wants to avoid tempting junk foods.
large carrots, sliced
medium green bell peppers, thinly sliced
medium onions, thinly sliced
can (10 3/4-ounce) reduced-fat, reduced-sodium tomato soup, undiluted
light Italian dressing
ground black pepper
- Place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the carrots, bell peppers, and onions in the basket; cover and steam about 10 minutes, or until crisp-tender. Drain.
- In a large bowl, whisk together the tomato soup, milk, dressing, Worcestershire, and mustard, and season to taste with black pepper. Add the vegetables and toss to mix well. Cover and refrigerate at least 12 hours to blend the flavors.
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