Carrot Salad

ANOTHER CARROT SALAD

This is a fresh update to the old carrot/raisin/mayo salad.

dressing:
1/4 C olive oil
2 T lemon juice (1-2 lemons, to taste)
1 T flat leaf parsley (or freeze dried)
1 tsp dijon mustard
1 tsp salt
1/2 tsp sugar

10 oz package shredded carrots
1 small red onion, sliced thin
1/2 C dried cranberries
1/2 C slivered almonds, toasted

Make up the dressing in the bottom of the salad bowl.  Taste and adjust for seasonings (I added more lemon and a tad more sugar).  Add salad ingredients, toss, and check again to adjust seasonings.

Let chill in fridge 2 or more hours.

A double recipe is good for pot lucks (like Heritage Park break-fast Sundays) - healthy, easy, and pretty color!  It doesn't need to stay cold or warm, it's a veggie salad and goes with anything.  All of these amounts are approximate. For a double recipe I used slightly less than 1/2 C olive oil; 3 lemons; slightly more cranberries (a whole small package); most of a medium red onion; sliced almonds because I didn't have slivered.