Carrot Salad

Ingredients

• 1 lb carrots peeled and sliced
• 1 16 oz can tomato sauce
• 1 c granulated sugar
• 12 c olive oil extra light
• 34 c red wine vinegar
• salt and pepper to taste
• 1 tsp dry mustard
• 1 tsp Worcestershire sauce
• dash of hot pepper sauce
• 12 c chopped onion
• 12 c chopped green pepper
• 1 16 oz can whole kernel corn drained
• 12 c chopped celery

Directions

1. Boil carrots in water or cook in small amount of water in microwave just until tender drain and place in 2-quart covered casserole
2. Add onion green pepper corn and celery
3. Combine the remaining ingredients heat 3 minutes in the microwave on High Stir and pour over vegetables
4. Cool cover and marinate overnight in the refrigerator
5. Makes 12 servings
6. This salad will keep in the refrigerator at least one week