Marinated Carrots


3 cups cooked sliced carrots
1 small onion, thinly sliced
1 small green bell pepper, cut into 1/8-inch strips
3/4 cup sugar
3/4 cup red wine vinegar
1/3 cup vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon coarse grain mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 (16-ounce) jar Thick & Chunky Salsa Mild

1) In large bowl, combine all ingredients; mix well. Cover; refrigerate 4 hours. Drain before serving.

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