cool-carrot-salad

Cool Carrot Salad

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  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    4 h 25 m
starchaser
Recipe by  starchaser

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 16.9 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Gujarati Carrot and Peanut Salad

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Tangy Carrot Salad