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Pickled Carrot Salad

1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Place 1 in. of water in a large saucepan; add carrots. Bring to a
boil. Reduce heat; cover and simmer for 7-9 minutes or until

Printed from tasteofhome.com Oct 11, 2008

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Pickled Carrot Salad cont.

crisp-tender; drain Transfer to a serving dish. In a jar with a
tight-fitting lid, combine remaining ingredients; shake well. Pour
over carrots; toss to coat. Cover and refrigerate for several hours
or overnight. Serve with a slotted spoon.

Yield: 4 servings.