Carrot Salad with Cranberries

By oldbklady

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1 bag (10 0z) shredded carrots
• 1/2 cup dried cranberries
• 1 small onion, chopped
• 1/2 cup slivered almonds, toasted

Preparation

Step 1

Combine first four ingredients in a bowl.
Add remaining ingredients, and mix well.
Cover and chill two hours or overnight.

I have made this substituting yellow mustard, green onions, and cashews, with equally good results. I use two bags of baby carrots, shredded in a food processor, and then eyeball the dressing ingredients.