8 sm. carrots
3 tbsp. salad oil
3 tsp. seasoned salt
3 tbsp. vinegar
1 sm. clove garlic, crushed
1/4 tsp. salt

Peel and cut carrots into 3 inch sticks and place in shallow dish. Combine remaining ingredients and pour over carrot sticks, stir gently. Cover tightly and refrigerate for 6 hours or overnight, stirring occasionally. Drain off liquid and arrange carrots in serving dish. NOTE: Good for a dieter's between meal snack.