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Carrot Salad
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped flat-leaf Italian parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 bag (10 ounces) shredded carrots
- 1/2 cup dried cranberries
- 1 small red onion, chopped
- 1/2 cup slivered almonds, toasted
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Directions
- Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
- Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.
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