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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Salad Recipe

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This recipe for Carrot Salad is from How Green Was My Valley, 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:  
Fresh carrots, peeled and coarsely grated
Iceberg or other lettuce, broken into bite sized pieces
A small amount of grated or finely chopped onion
Cottage cheese
Mayonnaise
A splash of T's dressing, optional
Salt and pepper to taste
Directions:
Directions:
Mix all ingredients, and enjoy. This salad tolerates a lot of variation, but for a good starting place, try 3 large carrots, a small head of lettuce, 2 tsp of onion, a 12 oz container of cottage cheese, a half cup of mayonnaise, and a splash of dressing. It gets a bit soggy the second day, but some of us consider this an improvement! If you don't like soggy, you can make it without the lettuce, and serve it on a bed of same when it's time to eat.
Personal Notes:
Personal Notes:
When we were growing up, Polly made this salad for us most often when Pop was out of town, because he didn't like it very much. But we did, and still do. It's simple, healthy and tasty.

 

 

 

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