MARINATED CARROT SALAD

Marinated Carrot Salad

2 Tbsp. sugar

1 Tbsp. salt

2 lbs. Carrots, peeled and sliced into thin rounds

1 ½ cups tomato juice

3/4 cup Vinegar

3/4 c. sugar

1 Tbsp. Yellow mustard

1 tsp. Salt

1 tsp pepper

2 tsp. Dried tarragon, or 2 Tbsp fresh

3/4 cup oil

2 green bell peppers, cut into matchsticks (julienne)

2 medium red onions, chopped

Combine 4 quarts of water, 2 Tbsp. Sugar and 1 Tbsp salt. Bring to a rolling boil; add carrots. Cook until crisp-tender, about 10 minutes. Partially fill a bowl with ice cubes and water. Drain carrots. Plunge them into the ice water; stir until cooled. Drain; set aside.

Whisk together the tomato juice, vinegar, 3/4 cup sugar, mustard, 1 tsp. Salt, pepper and tarragon until combined. Add oil in a steady stream, whisking until combined-it should emulsify but if it doesn’t don’t worry about it. Toss drained carrots, bell pepper and onions in a container; pour dressing over vegetables. Toss gently to coat with dressing. Cover and refrigerate 24 hours or up to 3 days before serving. 
Makes 10 servings.