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
