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.
Photo: Carrot Salad Recipe
















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By Alan 119
on June 18, 2012
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Very tasty, added a little Apple cider vinegar and used seedles red grapes and pumpkin seeds instead
By yourfoodconnois...
Gaithersburg, MD
on June 18, 2012
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I dont care for carrot salad but decided to make something healthy! I reallly like it!!!! I thought I had dried cranberries but did not and used golden raisins instead...LOVELY.
By pjd3
Colorado
on April 09, 2012
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Nice and light! Loved it!
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