2 lbs. carrots, sliced
1 med. onion, sliced
1/2 med. green pepper (sweet), sliced
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 tbsp. prepared mustard

Cook sliced carrots until tender in a small amount of boiling salted water; drain. Combine carrots, onion and green peppers; set aside. Stir together remaining ingredients. Mix well. Pour over vegetables, toss lightly with fork. Refrigerate overnight. Yield: 8 servings.