CHEF JEFF — ONE BYTE AT A TIME: Penny Salad

This tasty side dish will keep in the refrigerator for a couple of weeks.

Penny Salad

2 pounds carrots, peeled and sliced into coins

1 green bell pepper, chopped fine

1 large onion, chopped fine

1 10-ounce can tomato soup, undiluted

2/3 cup white or cider vinegar

1 cup sugar

½ cup vegetable oil

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce

Boil carrots in water to cover until cooked but still firm; drain and set aside. Add remaining ingredients to pan, bring to a boil and cook 2 minutes. Return carrots to pan and stir to coat. Refrigerate, covered, in a nonreactive container for up to two weeks. Serve cold.

Yield: Serves 16.

Approximate nutritional analysis per serving: 154 calories, 40 percent of calories from fat, 7 grams fat (0.9 grams saturated), no cholesterol, 1.1 grams protein, 22.4 grams carbohydrates, 2 grams fiber, 179 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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