Crispy Marinated Carrots
|Carrots||1 Pound, scraped and sliced|
|Onion||1⁄2 Medium, separated into rings|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared mustard||1⁄4 Teaspoon|
Cook carrots in boiling water to cover 2 minutes or until crisp-tender; drain.
Combine carrots, onion, and green pepper in a 10- x 6- x 2-inch baking dish; set aside.
Combine remaining ingredients in a small bowl; stir until well blended.
Pour over vegetables; toss lightly.
Cover and refrigerate 8 hours or overnight.
Serve with a slotted spoon.