Tangy Marinated Carrot Salad

• 3 lb (1.4 kg) carrots
• 1 green bell pepper, cut in chunks

Slicer: Cut carrots to fit feed tube. Pack tightly in an upright position. Slice, using firm pressure. Cook in boiling salted water for 1 minute. Drain well. Place in a large bowl. Slice green pepper and onion, using light pressure. Add to carrots.

Steel Blade: Process soup with sugar, Worcestershire sauce, pepper, mustard and dill for 5 seconds. Add vinegar and oil throug