Carrot salad ladies lunch

Yield: 6 Servings

Measure Ingredient
2 cups Vegetable oil
2 cups Red wine vinegar
1 cup Sugar
1 teaspoon Dry mustard
8 ounces Tomato sauce; canned
1 pounds Baby carrots; julienned and cooked
1 large Green bell pepper; sliced
1 medium Onion; sliced
Salt and freshly ground black pepper

Mix together the oil, vinegar, sugar, dry mustard, and tomato sauce. Add the carrots, green pepper, and onion. Season to taste with salt and pepper.

Chill. May be made ahead several days. Yield: 6 servings Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT) From: patH <phannema@...>

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