Cool Carrot Salad recipe

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Ingredients

12 large carrots, diced
4 stalks celery, diced
1 bell pepper, diced
½ cup diced green onion
1 (10 ounce) can tomato soup, undiluted
4 ¼ tablespoons white vinegar
1 (1 gram) packet sugar substitute
1 teaspoon Worcestershire sauce

Nutrition Info

77.3 calories
carbohydrate: 16.9 g
cholesterol: : -
fat: 0.9 g
fiber: 3.9 g
protein: 2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 295.2 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil. Cook carrots in boiling water until tender, 3 to 5 minutes, drain.

  2. Stir celery, bell pepper, tomato soup, green onion, white vinegar, sugar substitute, and Worcestershire sauce together in a large bowl, fold carrots into the mixture.

  3. Refrigerate at least 4 hours before serving.

Recipe Yield

8 servings

Recipe Note

This is a delicious light summer salad, that is very refreshing and tasty. Always a hit at summer get-togethers.

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