posted by Becky 01-21-100 1:47 PM
Carrot Salad
1 pkg. (2 lbs.) carrots, scraped and sliced
1 medium green pepper, chopped
1 (7 3/4 oz.) jar cocktail onions, drained
1 cup sugar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tsp. dry mustard
Cook carrots in boiling water for 15 minutes, or until crisp tender. Drain well. Place carrots in a large bowl and set aside.
Combine remaining ingredients in a medium saucepan over medium heat. Bring to a boil, stir frequently.
Pour hot mixture over the carrots.
Cover and marinate in refrigerator at least 8 hours.
Serve with slotted spoon.
12 servings.