My Mother-In-Law found this recipe for my Brother-In-Law's wedding years ago... it's been a family favorite ever since. It makes a great summer side for potlucks and picnics.
3 cups (1 lb) baby carrots
4 T rice vinegar (or 3 T white vinegar)
1 T extra virgin olive oil
1 t dried oregano
1 t salt
1/2 t ground black pepper
1/4 t granulated garlic
Steam carrots to tender-crisp. I steam them in the microwave and like them a little more toward the soft side, but not mushy.
Rinse with cold water, drain. While carrots are still warm, drizzle on remaining ingredients and toss well. Cover and chill, stirring occasionally. Serve cold.