Spring Sweet and Sour Salad

Toss together the carrots, onions and bell peppers in a large bowl. Combine the tomato juice, sugar, cider vinegar, oil, Worcestershire, mustard, salt and pepper in a medium saucepan over medium heat and bring to a boil. Reduce the temperature to low and simmer the dressing 20 minutes, stirring occasionally. Remove the pan from the heat and let stand 5 minutes. Pour the warm dressing over the vegetables and toss well to coat. Let the salad cool to room temperature. Cover and refrigerate the salad at least 4 hours before serving.