Category: Salads

2 cup Vegetable oil

2 cup Red wine vinegar

1 cup Sugar

1 tsp Dry mustard

8 oz Tomato sauce, canned

1 lb 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@wizard.ucr.edu>