Carrot Salad

• 1 lb. carrots, peeled and sliced
• 1 (16 oz.) can tomato sauce
• 1 c. granulated sugar
• 1/2 c. vegetable oil
• 3/4 c. wine vinegar
• salt and pepper to taste
• 1 tsp. dry mustard
• 1 tsp. or more Worcestershire sauce
• dash of hot pepper sauce (optional)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 (16 oz.) can whole kernel corn, drained
• 1/2 c. chopped celery

1. Boil carrots in salted water just until tender; drain and place in 2-quart covered casserole.
2. Combine tomato sauce, sugar, oil, vinegar, salt, pepper, mustard, Worcestershire sauce and hot pepper sauce; mix well.
3. Pour over carrots.
4. Add onion, green pepper, corn and celery.
5. Cover and marinate overnight.
6. Makes 8 to 12 servings.

carrots, tomato sauce, sugar, vegetable oil, wine vinegar, salt, dry mustard, worcestershire sauce, pepper, onion, green pepper, whole kernel corn, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518763 (may not work)