4 c. carrots, cleaned & cut into 1" julienne strips
1/2 c. olive oil
2 tbsp. white wine vinegar
1 tsp. basil (dried)
1/4 tsp. chopped garlic
1/2 tsp. salt
Dash pepper

Heat 1 inch of water to a boil, add carrots, return to boil. Cover and simmer 7-10 minutes. Drain. Add remaining ingredients. Cover. Refrigerate 8 hours or overnight. Toss occasionally. 6 servings.