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My grandmother is an amazing person and a crazy good cook. I believe I got my cooking genes from her. This salad is one of the recipes that is a staple on our Pesach table. Yields 3 quarts
2 pounds (910 grams) carrots, sliced into rounds
1 bunch celery, sliced
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 red onion, sliced
3/4 cup Gefen Mayonnaise
1/4 cup oil
1/2 cup fresh lemon juice or Tuscanini Lemon Juice
1/2 cup sugar
1 teaspoon Haddar Kosher Salt
Combine all the vegetables in a bowl.
Mix the dressing ingredients thoroughly and pour over the vegetables. Coat well.
Store in the fridge in an airtight container to marinate. Stays fresh and crunchy for one week.
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