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Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from The Tonniges Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Tonniges
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup bottled French salad dressing
1 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
2 jars (16 ounces each) whole baby carrots drained
1 small green pepper, chopped (about 1/2 cup)
1 small onion, thinly sliced


Directions:
Directions:
Mix dressing, mustard and Worcestershire sauce in 2-quart bowl. Stir in vegetables until coated with dressing. Cover and refrigerate to blend flavors at least 8 hours.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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