2 lbs. carrots, sliced
1 med. onion, sliced
1/2 green pepper, chopped
2 (8 oz.) cans tomato sauce
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 tbsp. prepared mustard

Cook carrots until tender in small amount of salted boiling water. Drain and combine with onions and green peppers; set aside. Combine the sauce, vinegar, salad oil, sugar and mustard. Pour over vegetables and toss lightly. Refrigerate overnight.