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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
Serving size has been adjusted!
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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.

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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!