Carrot Salad

Ingredients:

• 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

Directions:

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.