This is one of our favorite salads. There is something about the crunch of the nuts, and carrots, plus the sweetness of the cranberries, that lends itself well to the addition of a mustardy dressing. It goes very quickly when I make it.
Carrot Salad with Cranberries
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 bag (10 0z) shredded carrots
1/2 cup dried cranberries
1 small onion, chopped
1/2 cup slivered almonds, toasted
Combine first four ingredients in a bowl.
Add remaining ingredients, and mix well.
Cover and chill two hours or overnight.
I have made this substituting yellow mustard, green onions, and cashews, with equally good results. I use two bags of baby carrots, shredded in a food processor, and then eyeball the dressing ingredients.
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