2 pounds peel & sliced carrots
1 sliced onion
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 cup sugar
Parboil the carrots until soft but still crunchy. Drain and set aside. Add sliced onion to the carrots. Mix the remaining ingredients in another bowl. Pour over carrots and onions, mix well. Refrigerate or serve warm.