Recipe - Carrot Salad Calcutta

1 cn (15 oz.) tomato sauce
1 cup Oil
1 cup Sugar
Three fourths cup Vinegar
1 teaspoon Dry mustard
One half teaspoon Pepper
One half teaspoon Salt
2 pound 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 JEWISHFOOD digest by dsabraham@juno.com (Deena Abraham) on Apr
29, 1998