Instructions: Cook carrots in salted boiling water until cooked, but still crispy. Rinse in cold water. Arrange layers of carrots, green pepper and onion in a container with a tight lid.

Combine all remaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrots, cover and refrigerate until flavor is absorbed, at least 12 hours. Will keep for weeks in the refrigerator. Leftover marinade may be used again.

Yield: 12 - 16 servings.

NOTES : My absolute favorite salad to make for a crowd. The dressing, which resembles a Catalina dressing, is so good I use it on many other salads.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.