Pickled Carrot Salad

• 1 lb julienned carrots
• ½ cup olive oil
• ½ cup cider vinegar
• 1/3 cup water
• 1 TBL sugar
• 2 cloves of garlic, minced
• 2 teasp dried oregano
• 1 teasp salt
• ½ teasp. Black pepper
• ½ teasp. Ground mustard

Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat and simmer covered for 9 minutes or until crisp-tender, Drain. Transfer to a serving dish. In a jar with a tight fitting lid, combine remaining ingredients, shake well. Pour over carrots and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

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