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 |
| \N \N | 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@...>