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This colorful salad will go nicely with a casserole supper or a quiche brunch.
1 head of lettuce, cut or torn
2 medium carrots, grated
2 medium tomatoes, cut, seeded and diced, drained well
1 cup thinly sliced celery
Continental Dressing:
2 tbsp. white vinegar
1 tbsp. cooking oil
1 tbsp. water
1/2 tsp. prepared mustard
1/2 tsp. salt
Pepper, just a pinch
1/2 - 1 tsp. granulated sugar
1/4 tsp. paprika
1 cup creamed cottage cheese
Serves 6 to 8
Combine first 4 ingredients in large bowl.
Continental Dressing:
Whisk first 8 ingredients together in small bowl.
Cover and keep chilled until ready to serve salad.
Just before serving salad, add cottage cheese to greens.
Toss.
Add dressing.
Toss lightly.
1 head of lettuce, cut or torn
2 medium carrots, grated
2 medium tomatoes, cut, seeded and diced, drained well
1 cup thinly sliced celery
Continental Dressing:
2 tbsp. white vinegar
1 tbsp. cooking oil
1 tbsp. water
1/2 tsp. prepared mustard
1/2 tsp. salt
Pepper, just a pinch
1/2 - 1 tsp. granulated sugar
1/4 tsp. paprika
1 cup creamed cottage cheese
Serves 6 to 8
Combine first 4 ingredients in large bowl.
Continental Dressing:
Whisk first 8 ingredients together in small bowl.
Cover and keep chilled until ready to serve salad.
Just before serving salad, add cottage cheese to greens.
Toss.
Add dressing.
Toss lightly.
