Ingredients
2 pounds carrots, cut into 1/4-inch slices1/2 cup vegetable oil1 cups sugar1 large onion, diced1 large green pepper, diced1 can (5-1/2 ounces) tomato juice3/4 cup red wine vinegar1 teaspoon prepared mustard1 teaspoon Worcestershire sauce1 teaspoon salt1/4 teaspoon pepper
Preparation
Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.
