Going to a potluck over the holiday weekend? We have the perfect dish for you to take. Luann Sieve sent us her recipe for Oriental Carrots, which utilizes sliced canned carrots in a relish-type salad perked up with fresh green pepper and chopped onions. The tangy sweet and sour-style dressing is made of vegetable oil and tomato soup spiced with mustard and Worcestershire sauce.

Each serving contains 10 grams of fat, but the oil is the only fat-containing ingredient in this recipe. By reducing the amount of oil from 1/2 to 1/4 cup, we were able to cut the fat grams in half with no appreciable change in flavor or taste. The rehab lacked the slightly oily appearance of the original, but our testers considered that a plus.

Reduced to only 5 grams of fat per serving, this tasty salad will add color and zest to your summer meals.

Tip of the week: This recipe calls for canned carrots, but they are softer in texture than fresh. For a crisper texture, start with raw carrots and slightly cook or steam until desired tenderness. Cool carrots and proceed with recipe.

Oriental Carrots

1 can tomato soup

1/4 cup vegetable oil

1 cup sugar

3/4 cup cider vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

4 cans sliced carrots, drained

1 green pepper, chopped

1 large onion, chopped

In medium saucepan, combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to boil; boil for 1 minute. Remove from heat; cool.

In large bowl, combine carrots, green pepper and onion. Pour dressing over carrot mixture; stir to blend.

Cover; refrigerate until well-chilled, stirring occasionally. Makes 12 servings.

Before and after

Based on one serving ( 1/12 of recipe)

Oriental Carrots		Adapted
Calories	193	151
Fat	10 g	5 g
Carbohydrate	27 g	27g
Sodium	550 mg	550 mg
Fiber	2 g	2 g
Cholesterol	0 mg	0 mg
Calories from fat
	44%	30%

Nutritionists recommend those on daily 2,000 calorie diet limit their fat consumption to 65 g or less, cholesterol to 300 mg or less and sodium to 2,400 mg or less per day.

Karen Weber, Pat Streicher and Ellen Illig are registered dieticians at Jewish Hospital's Cholesterol Center. Their Recipe Rehab Cookbook is available by mail. Send check or money order for $40 to RR Cookbook, P.O. Box 58100, Cincinnati 45258.