Pickled Carrot Salad

1 lb. carrots, julienned

1/2 C. vegetable oil

1/2 C. vinegar

1/3 C. water

1 T. sugar

2 cloves garlic, minced

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. ground mustard

In a saucepan cook carrots in a small amount of water till crisp-tender. Drain.

Transfer to a serving dish.

Combine remaining ingredients in a jar with a tight fitting lid and shake well.

Pour over carrots, cover and refrigerate for several hours or overnight.

Serve with a slotted spoon.

Serves 4