*  Exported from  MasterCook  *

                        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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