Prep 15 mins
Cook 0 mins
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.
- Combine carrots, celery and bell pepper.
- Moisten with French dressing or mayonnaise.
- Arrange lettuce or greens attractively on chilled salad plates and top with carrot salad.