Carrot Salad

Submitted by: Susan Wilson - Pensacola, Fl

2 pounds of carrots [cut carrots into bite size pieces and cook till tender].

Sauce:

1 cup tom. sauce
1/2 cup of salad oil
1/2 cup of vinegar
1/2 cup of sugar
1/2 tsp dry mustard
1/2 cup each chopped onions and green peppers

Combine sauce and carrots and chill overnight if possible

sv069702

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