“This is a delicious light summer salad, that is very refreshing and tasty. Always a hit at summer get-togethers.” - by starchaser
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 77 cal
- 4%
- Fat
- 0.9 g
- 1%
- Carbs
- 16.9 g
- 5%
Based on a 2,000 calorie diet
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