“A nice change of pace from the average carrot salad. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine carrots, celery and bell pepper.
  2. Moisten with French dressing or mayonnaise.
  3. Arrange lettuce or greens attractively on chilled salad plates and top with carrot salad.

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