Yield: 1 Servings
|1 can||(15 oz.) tomato sauce|
|1 teaspoon||Dry mustard|
This is a wonderful salad that I received a few months ago. It was submitted to our sisterhood cookbook project. I have since tasted then went right home and made it myself. Delicious! source: A. Feigenbaum
Cut green pepper and onion into thin slices. Peel and thinly slice carrots.
Cook carrots briefly in water. Blend tomato sauce, oil, sugar, vinegar, and seasonings in a bowl. Add vegetables. Refrigerate overnight.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Apr 29, 1998