2 lbs. carrots, peeled and sliced diagonally
2/3 c. cider vinegar
1/2 c. vegetable oil
1/2 c. granulated sugar
1/2 c. chopped onion
1 pkg. Italian seasoned salad dressing mix
1/4 c. chopped parsley

Boil carrots in water to cover for about 5 minutes until tender but still crisp. Drain and rinse thoroughly with cold water. Drain.

Mix together vinegar, oil, sugar, onion and dressing mix. Pour over carrots and toss. Cover and let marinate overnight in refrigerator. Sprinkle with parsley before serving.

Makes 6 to 8 servings. Note: These are good after 3 hours of marinating.