Carrot salad: ladies lunch

Yield: 6 Servings

Measure Ingredient

2 c vegetable oil

2 c red wine vinegar

1 c sugar

1 ts dry mustard

8 oz tomato sauce -- canned

1 lb baby carrots -- julienned

: and cooked

1 lg green bell pepper -- sliced 1 md 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 From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:22:57 ~0700 (P

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