Ingredients Jump to Instructions ↓

  1. 3 cups sliced carrots (1/4- inch slices)

  2. 1 cup thinly sliced celery

  3. 1/2 cup chopped green pepper

  4. 1 medium onion, halved and thinly sliced

  5. 1 teaspoon celery seed

  6. 1/2 cup reduced-fat Italian salad dressing Sugar substitute equivalent to

  7. 1/2 cup sugar

  8. 1/4 cup white vinegar

  9. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 6-7 minutes or until carrots are crisp-tender. Drain and rinse in cold water. In a bowl, combine the celery, green pepper, onion, celery seed and carrots. In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water. Cook and stir until mixture comes to a boil; pour over vegetables. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon. Yield: 7 servings.


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