Wortel Salade - Carrot Salad

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: 15 mins
• Serves: 4

Ingredients

• 1  cup carrot, peeled and chopped
• 1  cup celery, diced
• 1⁄2 green bell pepper, seeded and chopped
•  French dressing (recipe #218747, your own recipe, or storebought) or  mayonnaise
• 1  head lettuce (leafy lettuce or mesclun)

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.