| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
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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“Beauty: an act of God”