1/2 cup mayonnaise
1 dash ground black pepper
1 pinch ground nutmeg
1 large tomato, diced
1 1/4 cups chopped onion
1/2 cups chopped green bell pepper
2 cups white wine
3 tablespoons canola oil
3 tablespoons beef bouillon granules
3 tablespoons Worcestershire sauce
3 tablespoons margarine, softened
1 pound portobello mushrooms, sliced
1 pound red bell peppers, diced
In a medium bowl, mix mayonnaise, pepper, nutmeg and tomato. Place yellow jackets on a large platter to make a nice circular shape. Serve with tomato salad.
In a small bowl, blend wine, oil, vinegar and bouillon. Mix Worcestershire sauce and margarine. Add mushroom caps, bell peppers and portobello mushrooms. Mixture can be refrigerated.
Bring a large pot of water to a boil. Add canola oil and stir vigorously. Reduce heat to medium-low, cover and simmer 1 hour or until carrot sprouts; set aside.
Preheat oven to 350 degrees F (175 degrees C).
Place horseradish and tomato paste in large bowl. Stir together; pour over vegetables.
Place horseradish over salad mixture and toss to coat. Continue tossing until vegetables are coated. Pour over vegetables.