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Cool Carrot Salad


"This is a delicious light summer salad, that is very refreshing and tasty. Always a hit at summer get-togethers."
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4 h 25 m servings 77 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

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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Very easy and wonderful fresh taste for carrots. I sliced instead of diced to get more of the pepper and onion crunch, and used regular sugar instead of the substitute, but it's delicious!