32% calorie reduction from traditional recipe.

2 pounds carrots, slice or whole baby carrots
1 can (10 3/4) ounces tomato soup
1 cup Equal® Spoonful*
1 medium onion, chopped
1 green bell pepper, chopped
3/4 cup wine vinegar
1/2 cup vegetable oil or olive oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard

Boil carrots until tender; drain.

Combine remaining ingredients in small bowl. Pour over carrots; mix well.

Refrigerate, covered, at least 12 hours to allow flavors to blend.

Makes 12 servings.

* May substitute 24 packets Equal® sweetener.

Submitted by: Equal