Name: Copper-penny carrot salad
Yield: serving
Cuisine: Accompaniment
Ingredients: 750.00 g carrots scraped and sliced; 1.00 green pepper deseeded and diced; 1.00 onion large, sliced into rings

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Ingredients (3)

quantity basic tomato sauce

750.00 g	carrots — scraped and sliced
1.00	green pepper — deseeded and diced
1.00	onion — large, sliced into rings

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Method:

Prepare the basic tomato sauce as described. Boil the carrots in a little water until just tender but still crisp. Drain. Add the remaining vegetables and boiling sauce and boil well once more. Spoon into sterilised jars and seal immediately.
Makes about 1,5 litres salad.