Carrot & Craisin Salad

Ingredients: 2 tablespoons olive oil
1 tablespoon honey
1 tablesoon spicy yellow mustard
1 tablespoon lemon juice salt and pepper to taste
1 lb carrots, shredded*
1/4 head cabbage, shredded
1/4 cup parsley, finely chopped
1 granny smith apple, unpeeled, diced
1/2 cup craisins (dried cranberries)
Directions: Stir together olive oil, honey, mustard, lemon juice, salt, and pepper. Stir in carrots, then cabbage, then parsley. Dice apple and stir that in, too. Add craisins and stir one more time.
Notes: Makes 2 quarts. Keeps 4-5 days in fridge.
Variation: Instead of cabbage, use 1/3 cup toasted, sliced almonds.
*For best results, remove excess liquid from shredded carrots by using a colander or blotting with a paper towel.
From: Jennie Vaughn

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