Three-Bean Sprout Salad

2 cups red wine vinegar
1 cup water
1/4 cup olive oil
2/3 cup sugar
2 tablespoons mixed pickling spices
1 1/2 tablespoons salt
1 package (1 pound) fresh carrots, pared and cut into julienne strips
2 large green peppers, halved, seeded and cut into strips
1/2 pound soybean sprouts (3 cups)
1/2 pound mung bean sprouts (3 1/2 cups)
1 package (4 ounces) alfalfa sprouts (2 cups)

1. Combine vinegar, water, oil, sugar, pickling spices and salt in medium-size saucepan. Heat to boiling. Simmer 5 minutes. Remove from heat. Cool to room temperature.

2. While marinade cools, cook carrots, green pepper and soybean sprouts separately in boiling water until just tender, yet crisp. You can leave vegetables raw if you prefer them that way.

3. Arrange vegetables in layers in a 2-quart jar or clear glass bowl. Strain marinade over vegetables. Cover and refrigerate overnight to marinate.

4. When ready to serve, spoon onto lettuce leaves with slotted spoon.

Makes about 2 quarts or 12 to 16 servings