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Categories:Viewed: 70 - Published at: 4 years ago
Ingredients
- 4 cans carrots, drained or 1 to 2 lb. fresh carrots, sliced and parboiled
- 1 chopped onion
- 1 chopped bell pepper
- 1/2 c. oil
- 1/2 c. sugar
- 1 tsp. mustard
- 1 tsp. Lea & Perrins
- 1 bottle Catalina dressing
- jalapeno peppers (optional)
Method
- Combine all ingredients and let marinate in refrigerator overnight.