Marinated Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced in half-inch pennies
1 large bell pepper, chopped
3 or 4 green onions, chopped
1 tsp. mustard powder
3/4 c. tarragon vinegar or red wine vinegar
3/4 c. granulated sugar
1/2 c. Wesson oil
salt and pepper to taste

Preparation

Place sliced carrot pennies in saucepan with small amount of water (just to cover).
Let come to a boil, then boil for 10 minutes only.
Remove from stove and drain.
Combine all ingredients.
Store in refrigerator overnight or longer.
Very good with beans and meat.