Carrot salad calcutta

Yield: 1 Servings

Measure Ingredient
1 can (15 oz.) tomato sauce
1 cup Oil
1 cup Sugar
¾ cup Vinegar
1 teaspoon Dry mustard
½ teaspoon Pepper
½ teaspoon Salt
2 pounds Carrots
1 Green pepper
1 Onion

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

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