- 2 lbs carrots, peeled and sliced into 1/4 in coins
- 1/2 c vegetable oil
- 1 c sugar
- 1 large onion, diced
- 1 large green pepper, diced
- 1 5 1/2-oz can tomato juice
- 3/4 c red wine vinegar
- 1 tsp prepared mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
Cook carrots until crisp-tender and drain.
Combine all other ingredients in large bowl and mix well.
Cover and refrigerate 3-4 hours.
Serve cold as salad or warm up as a side dish.
Store in fridge up to 2 weeks. Yields 8 c.