1 1/2 lbs. carrots, cut into 1/4 inch slanting slices
6 green scallions, sliced or med. chopped onion
1 sm. green pepper, chopped
1/4 c. white wine vinegar
3 tbsp. sugar
3 tbsp. salad oil
1 tbsp. ketchup
1/2 tsp. seasoned salt
1/2 tsp. celery seed
1/2 tsp. Worcestershire sauce
1/2 tsp. mustard

Cook carrots until tender, about 5 minutes. Drain. Cool quickly under cold running water. Drain.

Combine vinegar, sugar, oil, ketchup, salt, celery seed, Worcestershire and mustard and blend well. Pour over carrots, onions and pepper.

Cover and refrigerate salad for at least 4 hours or until next day, stirring several times. Makes 4-6 servings.