| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad, Dupree |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu>
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”