Cool Carrot Salad

12 large carrots, diced

4 stalks celery, diced

1 bell pepper, diced

½ cup diced green onion

1 (10 ounce) can tomato soup, undiluted

4 ¼ 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.