Spring Garden Salad - cooking recipe

Ingredients

1 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
1 can sliced carrots, drained
1 can early June peas, drained
1 can whole kernel Shoepeg white corn
1 green pepper, diced
1 medium onion, diced
1/2 c. diced celery

Preparation

Combine in small saucepan and marinate first 6 ingredients. Bring to a boil and cook 2 minutes.
Remove from heat; let cool. In a large bowl, combine the last 7 ingredients.
Pour in marinade and stir.
Cover and chill 2 hours before serving.