2 lbs. carrots, cooked and sliced

Be careful, don't cook too long, should be firm.

DRESSING:

1/2 c. oil
3/4 c. vinegar
3/4 c. sugar
1 can tomato juice
1 tbsp. Worcestershire sauce
1 tbsp. mustard

Cook dressing to dissolve ingredients. Slice thin 1 large onion and 1 green pepper. Add to carrots. Pour dressing over vegetable, refrigerate overnight. Stirring to make sure well marinated. Will keep 3 to 4 weeks in refrigerator.