Carrot Salad
Author: A Fireman's Wife
Recipe type: Side Dish
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 bag (10 ounces) shredded carrots
- ¾ cup dried cranberries
- 3-4 tablespoons chopped chives
- In a small bowl add the olive oil, lemon juice, parsley, mustard, salt, and sugar and whisk it together.
- Next, chop up your chives.
- In a large bowl combine the shredded carrots, dried cranberries, and chives.
- Add the dressing to the carrot mixture and stir until it is all combined.
- Cover and refrigerate at least 2-3 hours.
This makes a great side dish or light meal in the spring and summer months!
Recipe by A Fireman's Wife at https://afiremanswife.com/2017/07/17/carrot-salad/
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