Ingredients
2
cups water
1
lb baby-cut carrots, cut crosswise in half
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, cut into bite-size pieces
1
medium stalk celery, cut into 1/2-inch slices (1/2 cup)
1
can (10 3/4 oz) condensed tomato soup
1/3
cup honey
1/3
cup cider vinegar
1
tablespoon canola or soybean oil
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
In large bowl, toss carrots, onion, bell pepper and celery.
In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
Cover and refrigerate 24 hours before serving.
