Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, chopped
1/4 c. salad oil
1/2 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 small jar sweet pickle cocktail onions

Preparation

Peel and slice carrots; cook in salted water until just tender (do
not
overcook).
Drain
carrots.
Mix
all
other ingredients
and bring to a rolling boil, stirring constantly. Pour
over\tthe carrots and stir well.
Cover and refrigerate. Will keep six weeks.