Carrot Salad

Ingredients:

2 pound bag of carrots (12 -14 carrots)
1 large onion-thinly sliced
1 large green pepper sliced

To dress:

15 ounce can of tomato sauce
1 cup sugar
1 cup oil
¾ cup vinegar
1 teaspoon dry mustard
1 teaspoon salt½ teaspoon pepper

What to do?

Cook, drain, cool and slice carrots crosswise. Thinly slice the onion. Chop the pepper. Add tomato sauce and all other ingredients, pour over the vegetables. Marinate before serving. Serve room temperature.