Carrot Salad - cooking recipe

Ingredients

1 (2 lb.) pkg. carrots, sliced
1 medium green pepper, chopped
1 (7 oz.) jar cocktail onions, drained
1 c. sugar
1/2 c. white vinegar
1/2 c. vegetable oil
1 tsp. dry mustard

Preparation

Cook carrots in boiling water for 15 minutes until tender-crisp.
Drain.
Combine pepper and remaining ingredients in saucepan.
Bring to a boil over medium heat, stirring frequently. Pour hot mixture over carrots.
Cover and marinate in refrigerator at least 8 hours.
Yields 12 servings.