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