Serves: 8
Total Calories: 93
Dissolve gelatin and salt in boiling water cool to room temperature. Add buttermilk, vinegar, horseradish and hot pepper sauce. Blend in cottage cheese, 1 1/2 cups carrots, onion and parsley. Pour into a 1-quart mold which has been rinsed with cold water chill until firm. Unmold and garnish with lettuce and shredded carrots.
This Carrot And Cheese Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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