Carrot Salad

I love a dish that I can prepare ahead of time so it is all ready to take out for lunch for the next few days.  This carrot salad makes a great side or you can just eat it all by itself! 

In a small bowl add the olive oil, lemon juice, parsley, mustard, salt, and sugar and whisk it together. 

For the chives I bought one of these packs from the store and used about half.  If you are lucky enough to have some growing in your garden I used about 3-4 tablespoons. 

Then chop them all up.  

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 2-3 hours.  This makes a great side or light meal in the spring and summer months!  

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Carrot Salad

 

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Author: A Fireman's Wife

Recipe type: Side Dish

Ingredients

• 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

Instructions

1. In a small bowl add the olive oil, lemon juice, parsley, mustard, salt, and sugar and whisk it together.
2. Next, chop up your chives.
3. In a large bowl combine the shredded carrots, dried cranberries, and chives.
4. Add the dressing to the carrot mixture and stir until it is all combined.
5. Cover and refrigerate at least 2-3 hours.

Notes

This makes a great side dish or light meal in the spring and summer months!

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