Recipe - Carrot Salad Ladies Lunch

2 cup Vegetable oil
2 cup Red wine vinegar
1 cup Sugar
1 teaspoon Dry mustard
8 ounce Tomato sauce; canned
1 pound Baby carrots; julienned and
cooked
1 lg Green bell pepper; cut or sliced up
1 md Onion; cut or sliced up
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 MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:22:57 0700 (PDT)

From: patH phannema@wizard.ucr.edu