Carrot Salad Calcutta

Categories: None

Serves: 1 Servings

Ingredients:

1 cn (15 oz.) tomato sauce
1 c Oil
1 c Sugar
3/4 c Vinegar
1 ts Dry mustard
1/2 ts Pepper
1/2 ts Salt
2 lb Carrots
1 Green pepper
1 Onion

Instructions:
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 JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Apr
29, 1998

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