Makes 12 Servings Ingredients 2 pounds carrots, sliced, 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 1/3 cup vegetable oil OR olive oil 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon ground black pepper … Continue reading
Makes 10 Servings Ingredients Dressing 1/2 cup rice vinegar Juice of 3 limes 2 teaspoons Equal® Spoonful 2 teaspoons Dijon mustard 1/2 cup grape seed oil 1/4 teaspoon salt Coleslaw 2 cups shredded Napa cabbage 2 cups peeled julienned jicama 2 cups shredded radicchio 1 cup julienned carrots 1/2 cup thinly sliced red onion 1/2 … Continue reading
Makes 6 Servings Ingredients 1/2 cup rice vinegar* 3 tablespoons Equal Spoonful or Granulated 3 cups unpeeled 1/4-inch thick sliced cucumbers, quartered (about 2 medium) 2 cups chopped tomato (about 1 large) or cherry tomatoes 1/2 cup chopped red onion Salt and pepper to taste * Distilled white vinegar may be substituted for rice vinegar … Continue reading
Makes 4 Servings Ingredients 1 slice bacon 1/2 cup chopped onion 1/2 cup ketchup 2 tablespoons white vinegar 2 tablespoons water 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce Salt and Pepper 1 can (15-1/2 ounces) Great Northern beans, drained 1/3 cup Equal Spoonful or Granulated Directions Cut bacon into 1-inch pieces. Cook in medium … Continue reading
Makes 8 Servings Ingredients 1 medium head green cabbage, finely shredded 3 tomatoes, seeded, chopped 3 carrots, peeled, shredded 1/4 cup fish sauce* Zest and juice from 1 large lime 4 teaspoons Equal Spoonful or Granulated 2 cloves garlic, minced 1 teaspoon dried red pepper flakes Optional Additions: 1 cup shelled edamame 1 red pepper, … Continue reading