Marinated Carrot Salad(Makes 8 To 10 Servings)

• 2 Tbsp. sugar
• 1 Tbsp. salt
• 2 lb. carrots, sliced into thin rounds
• 1 1/2 c. tomato juice
• 3/4 c. tarragon-flavored white wine vinegar
• 3/4 c. sugar
• 1 Tbsp. prepared yellow mustard
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 2 tsp. dried leaf tarragon or 2 Tbsp. chopped fresh tarragon
• 3/4 c. vegetable oil
• 2 medium green bell peppers, sliced into thin strips
• 2 medium red onions, thinly sliced

1. In a heavy 8-quart stockpot, combine 4 quarts water, 2 tablespoons sugar and 1 tablespoon salt.
2. Bring to a boil.
3. Add carrots.
4. Cook until crisp-tender, 10 minutes.
5. Partially fill a large bowl with ice cubes and water.
6. Drain carrots.
7. Place into water; stir until cooled.
8. Drain; set aside.

sugar, salt, carrots, tomato juice, tarragonflavored white wine vinegar, sugar, yellow mustard, salt, freshly ground pepper, dried leaf tarragon, vegetable oil, green bell peppers, red onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974778 (may not work)