Carrot salad: ladies lunch

 
                         Carrot Salad: Ladies Lunch
 
 Recipe By     : Nathalie Dupree, Cooks, TVFN, 1996
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Salad                            Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          vegetable oil
    2      cups          red wine vinegar
    1      cup           sugar
    1      teaspoon      dry mustard
    8      ounces        tomato sauce -- canned
    1      pound         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
 
 
 
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