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    Carrot Salad with French Dressing


    Source of Recipe


    Betty Crocker Working Woman's Cookbook

    List of Ingredients





    1/2 cup French salad dressing
    1 teaspoon prepared mustard
    1/4 teaspoon Worcestershire sauce
    32 ounces jarred baby carrots drained
    1/2 cup bell pepper -- chopped
    1 small onion -- thinly sliced

    Mix dressing, mustard and Worcestershire sauce in 2-quart bowl. Stir in vegetables until coated with salad dressing. Cover and chill at least 8 hours but not longer than 48 hours.

    Recipe
 

 

 

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