Title: Carrot Salad Ladies Lunch
Categories: Salad, Dupree
Yield: 6 Servings

2 c Vegetable oil
2 c Red wine vinegar
1 c Sugar
1 ts Dry mustard
8 oz Tomato sauce; canned
1 lb Baby carrots; julienned and
-cooked
1 lg Green bell pepper; sliced
1 md 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