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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Salad Recipe

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This recipe for Carrot Salad is from The Tonniges Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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