Marinated Carrot Salad(Makes 8 To 10 Servings) - cooking recipe

Ingredients

2 Tbsp. sugar
1 Tbsp. salt
2 lb. carrots, sliced into thin rounds
1 1/2 c. tomato juice
3/4 c. tarragon-flavored white wine vinegar
3/4 c. sugar
1 Tbsp. prepared yellow mustard
1 tsp. salt
1 tsp. freshly ground pepper
2 tsp. dried leaf tarragon or 2 Tbsp. chopped fresh tarragon
3/4 c. vegetable oil
2 medium green bell peppers, sliced into thin strips
2 medium red onions, thinly sliced

Preparation

In a heavy 8-quart stockpot, combine 4 quarts water, 2 tablespoons sugar and 1 tablespoon salt.
Bring to a boil.
Add carrots.
Cook until crisp-tender, 10 minutes.
Partially fill a large bowl with ice cubes and water.
Drain carrots.
Place into water; stir until cooled.
Drain; set aside.