2 cans (1 lb. each) tiny whole carrots
2 med. green peppers, cut into thin rings
2 med. onions, thinly sliced and separated into rings
1/2 c. bottled garlic salad dressing
1/4 c. sugar
1/4 c. vinegar
1/4 c. salad oil
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed

Combine carrots (with liquid), peppers and onion rings in covered container. Stir together remaining ingredients. Pour over vegetables.

Cover; refrigerate at least 3 hours. Tip container occasionally to mix vegetables and dressing. To serve, remove vegetables with slotted spoon.

Makes about 5 cups.