MARINATED CUCUMBER SALAD

In large bowl combine 1 cup bottled Italian-style cooking sauce, 1 cup vinegar, 1 cup sugar, 1/2 cup salad oil, 1/4 cup water, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir in 6 carrots, sliced (3 cups); 2 medium cucumbers, sliced (1-1/2 cups); 1 small green pepper, cut into rings; and 1 medium onion, sliced and separated into rings. Coat with dressing. Cover; refrigerate several hours or overnight, stirring occasionally. Drain, refrigerating marinade for use another time. Serve in lettuce-lined bowl.

Makes 8 servings.