1 1/2 lbs. carrots, sliced diagonally
1 c. chopped celery
1/2 c. chopped green pepper
1 med. onion, thinly sliced
1 tsp. celery seeds
1 c. sugar
1/2 c. vinegar
1/2 c. water
1/3 c. vegetable oil

Cook carrots in boiling, salted water about 10 minutes or until crisp-tender; drain well. Place carrots, celery, green pepper, onion, and celery seeds in a large shallow dish; toss lightly and set aside. Combine remaining ingredients in a small saucepan, mixing well. Bring to a boil, stirring often. Pour over vegetables; cover and chill 8 to 10 hours or overnight. Yield: 6 servings.