1 lb. green beans
1 sm. carrot, sliced wafer thin
1 1/2 c. Sweet and Sour dressing

2/3 c. sugar
1 c. cider vinegar
1/2 c. vegetable oil
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
2-3 tbsp. fresh basil, finely snipped

Mix dressing ingredients in jar with tight-fitting lid. Shake well until sugar is dissolved. Makes approximately 2 1/4 cups dressing.

Cut green beans as desired. Rinse in cold water. Blanch in boiling water 2 minutes. Drain. Place in bowl with carrot slices. Pour dressing over. Marinate in refrigerator 3 to 4 hours or room temperature 1 hour. Stir once or twice to distribute flavors.