Carrot Salad

Ingredients

• 10 ounces carrots shredded
• 1 teaspoon dijon mustard 
• 0.5 cup cranberries dried
• 1 tablespoon flat-leaf parsley italian chopped
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 1 small onion red chopped
• 1 teaspoon salt 
• 0.5 cup slivered almonds toasted
• 0.5 teaspoon sugar 

Equipment

• bowl

Directions

1. Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
2. Combine carrots, cranberries, onion and almonds in large bowl.
3. Add dressing. Cover and refrigerate 2 hours or overnight.