Carrot Salad - cooking recipe

Ingredients

1 lb. carrots, peeled and sliced
1 (16 oz.) can tomato sauce
1 c. granulated sugar
1/2 c. olive oil (extra light)
3/4 c. red wine vinegar
salt and pepper to taste
1 tsp. dry mustard
1 tsp. Worcestershire sauce
dash of hot pepper sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can whole kernel corn, drained
1/2 c. chopped celery

Preparation

Boil carrots in water or cook in small amount of water in microwave just until tender; drain and place in 2-quart covered casserole.
Add onion, green pepper, corn and celery.
Combine the remaining ingredients; heat 3 minutes in the microwave on High. Stir and pour over vegetables.
Cool, cover and marinate overnight in the refrigerator.
Makes 12 servings.
This salad will keep in the refrigerator at least one week.