2 lb. carrots, peel, slice bite-size, cook until tender-crisp, drain & cool
2 med. bell peppers, slivered
2 med. onions or 1 bunch salad onions, sliced thin

DRESSING:

Combine and simmer until well blended: 1/2 c. cider vinegar 1 tsp. dry mustard 1/4 c. oil 3/4 c. sugar Dash of Worcestershire sauce Salt & pepper to taste

Pour hot dressing over vegetables and marinate in refrigerator overnight. Serve cold.