Carrot Salad


10 med. carrots
1/2 green pepper
1 med. onion
1/2 cup finely chopped celery 

Dressing:
1 T. horseradish
2 T. sugar
2 T. vinegar
3 T. mayonnaise

Cook diced carrots until tender - cool.
Chop (fairly fine) rest of vegetables.
Mix dressing and mix with vegetables.
Keeps well in refrigerator.

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