Photo: Carrot Salad Recipe
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
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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Newest Ratings and Reviews
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By pjd3
Colorado
on April 09, 2012
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Nice and light! Loved it!
By cacampbell00_12...
South St Paul, 63
on September 28, 2011
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I made this as an extra salad for Thanksgiving to avoid making another waldorf or cabbage slaw. I cheated and used bagged shredded carrots. If I'm short on time and decide to do that again, I will cook the carrots for two minutes to soften. I really think I'm going to use fresh carrots and shred myself for a more carrot-y flavor and softer bite. The dressing is right on.
By sarahmercado
San Diego, CA
on May 05, 2011
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This is going to be my go-to dish this summer. It was easy to make, the ingredients were inexpensive, and everyone loved it. Plus, you can make it ahead of time. What more could you ask for? Love it!
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