Carrot Salad - cooking recipe

Ingredients

5 c. fresh carrots, cooked
1 medium sliced onion
1 small green pepper, chopped
1 (10 oz.) can tomato sauce
1/2 c. oil
2/3 c. sugar
1/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1 tsp. celery seed

Preparation

Cook carrots until tender; drain and cool.
Combine with remaining ingredients and refrigerate at least 12 hours before serving.