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Copper Penny Salad
- 2 pounds carrots, sliced
- 1 stalk celery, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1/3 cup vegetable oil
- 1/2 cup distilled white vinegar
- 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
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|Serving Size 1/5 of a recipe|
|Amount Per Serving|
|Total Fat 16.1g|
|Saturated Fat 2.2g|
|Total Carbohydrate 31.7g|
|Dietary Fiber 6.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|