Carrot salad calcutta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15 oz.) tomato sauce |
| 1 | cup | Oil |
| 1 | cup | Sugar |
| ¾ | cup | Vinegar |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 2 | pounds | Carrots |
| 1 | Green pepper | |
| 1 | Onion | |
Directions
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@... (Deena Abraham) on Apr 29, 1998
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