Marinated Carrot Salad
|Carrots||2 Pound, scrubbed and sliced into 1 -inch lengths|
|Freshly ground black pepper||To Taste|
|Prepared french mustard||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Onion||1 Cup (16 tbs), minced|
|Green pepper||1 Cup (16 tbs), minced|
Steam carrots until just tender (about 10 minutes); cool.
Place salt, pepper, and mustard into a medium-size bowl.
Beat in a small amount of oil to blend with seasonings.
Add remaining oil, beating continuously; finally add vinegar and tomato sauce.
Stir in onion and green pepper and taste; correct seasonings.
Lightly fold carrots into vinegar and oil mixture, cover tightly, and chill for at least 8 hours or overnight.