Carrot Salad - cooking recipe

Ingredients

1 can (8 oz.) tomato sauce
1/2 c. sugar
1/2 c. wine vinegar
1/3 c. oil
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
2 lb. carrots, peeled, sliced thin, cooked and drained (about 6 c.)
1 red onion, sliced thin
1 green pepper, sliced thin

Preparation

In large bowl combine tomato sauce, sugar, vinegar, oil, salt, mustard and pepper; stir until blended.
Add carrots, onion and green pepper; stir to mix well.
Cover and chill, preferably overnight.
Makes 12 servings.