2 pounds sliced carrots or small carrots
One can of (10-3/4 ounces) tomato soup
1-cup measurable sweetener or 24 packets
One medium onion, chopped
One green pepper, chopped
¾ cup wine vinegar
½ cup olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard

Boil carrots until tender, drain.

Combine remaining ingredients and pour over carrots. Mix well.

Refrigerate in a covered container at least 12 hours.

Recipe makes 12 servings.

Nutrition information per serving:
Calories: 151
Protein: 2g
Total Fat: 10g
Carbohydrate: 16g
Cholesterol: 0mg
Sodium: 399mg
Fiber: 2g
Exchanges: 3 vegetable, 2 fat