8 oz. tomato sauce
1/2 c. vinegar
1 c. sugar
1/2 c. oil
1/2 c. chopped celery
1 sm. chopped green pepper
3 tbsp. chopped onion
1 tsp. dry mustard
1 lb. carrots, cut crosswise like coins

Cook carrots just long enough to get them tender. Mix all other ingredients. Bring to boil and cook 5 minutes. Then pour over carrots. Serve cold.

NOTE: This is a great dish to take away as you can make it the day before.