Carrot French Pennies

Carrot French Pennies

This is another of my 1950's Midwestern classics, originally made using tomato soup.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

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

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.

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"