Cool Carrot Salad Recipe
- 12 large carrots, diced
- 4 stalks celery, diced
- 1 bell pepper, diced
- 1/2 cup diced green onion
- 1 (10 ounce) can tomato soup, undiluted
- 4 1/4 tablespoons white vinegar
- 1 (1 gram) packet sugar substitute
- 1 teaspoon Worcestershire sauce
- 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.
