Cool Carrot Salad
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Ingredients4 h 25 m servings 77 cals
Original recipe yields 8 servings
- Bring a pot of water to a boil. Cook carrots in boiling water until tender, 3 to 5 minutes; drain.
- 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.
- Refrigerate at least 4 hours before serving.
Per Serving: 77 calories; 0.9 g fat; 16.9 g carbohydrates; 2 g protein; 0 mg cholesterol; 295 mg sodium. Full nutrition
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