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Carrot Salad


  • ¼ cup olive oil
  • 2 T lemon juice
  • 1 T flat leaf parsley, chopped
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp sugar
  • 10 oz bag shredded carrots
  • ½ cup 50% less sugar dried cranberries
  • ½ cup radishes, very thinly sliced (or use red onion)
  • ½ cup slivered almonds, toasted


Wisk first 6 ingredients in large bowl. Toast almonds for 2 minutes on medium high heat, stirring constantly. Combine carrots, cranberries, radishes and almonds in bowl with dressing and toss to coat. Chill 1 hour and serve.

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