Carrot Salad

And I'm back to the Columbia Classics Car Club Trophy Recipes!   Last evening I made Carrot Salad as a side dish. It was a hit!

This recipe was provided to the cookbook by Rita Nehls, and this is her note with the recipe: "This was my Mother's recipe.  She used 4 cups of carrots; instead of dicing her onions she slices them so they can be eaten in rngs and puts her peppers in chunks.  Then she reuses the dressing as a salad dressing when the carrots are all gone.  TALK ABOUT FRUGAL...a depression child, you know! Anyway, enjoy it whichever way you want.  You have seen mine and I chop everything as most men don't like a salad that has large green pepper chunks or onion chunks in it.  ENJOY."

After supper someone suggested that very thing: saving the leftover dressing to use on green salad. It is reminiscent of a Dorothy Lynch dressing - very good.

The recipe from the cookbook suggests cider or red wine vineger, so I used red wine vineger; and calls for a slightly smaller amount of olive or vegetable oil (1/3 cup), in addition to specifying the amount of salt and pepper - 1 teaspoon each.

The main dish with this meal was Fettucine Alfredo con Pollo (fettucine with jar sauce and chicken breasts) and it was also terrific.  I must have gotten the recipe from a friend, as I had it saved in my Word document recipe list of favorites. (I name the documents by type of recipe so they are easy to find, like Recipes - Main Dishes - Fettucine Alfredo con Pollo.)  This one was easy to make and delicious. I looked at cheaper brands alfredo sauce but they all substituted soy ingredients for cream, so I went with Bertolli as the recipe recommends.

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Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it.  And then I'll go on to the next section.

Next Section: Main Dishes
Next Recipe:  Barbecued Marinated Firebird (turkey breast)I'll be back after while!.  Bon Appetit!