Penny Carrot Salad
Yield: 10 to 12 servings
- 2 pounds carrots, peeled and sliced (about 6 cups)
- 1 red onion, thinly sliced
- 1 green bell pepper, cut in strips
- 1 can (8 ounces) tomato sauce
- 1/2 cup white sugar
- 1/2 cup wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dry mustard
Instructions:Blanch the carrots in boiling water to cover for about 30 seconds. Plunge into ice water to stop the cooking. Drain well. In a large bowl, combine the carrots with the onion and green pepper.
In a separate bowl or in a blender, combine the remaining ingredients to make the dressing. Mix until well blended. Pour over the carrot mixture. Toss to mix well. Cover and chill before serving.