Carrot salad

This is a revised version of the famous carrot salad from the 70's that was loaded with mayonnaise and sugar. It has a great blend of flavors, is light and both husband and Tyler ate it. Must be a winner.

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped flat-leaf Italian parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 bag (10 ounces) shredded carrots
• 1/2 cup dried cranberries
• 1 small red onion, chopped
• 1/2 cup slivered almonds, toasted

Directions

Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.

Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.