Carrot Salad with Cranberries

A great side with hamburgers or BBQ . . . .


1/4 cup olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon sugar (or honey)

1 bag (10 oz) shredded carrots (or your fresh Phocas Farms carrots)

1/2 cup dried cranberries

1 small onion, chopped

1/2 cup slivered almonds, toasted


Combine first 4 ingredients in a bowl.  Add remaining ingredients, and mix well.  Cover and chill two hours or overnight.

For a twist, try substituting yellow mustard, green onions and cashews.



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