1 10-ounce bag shredded carrots

1 small red onion, chopped

1/2 cup Gefen Sweetened Dried Cranberries

1/2 cup slivered almonds, toasted

1/2 cup Gefen Olive Oil

2 tablespoons lemon juice

1 teaspoon Haddar Dijon Mustard

1 tablespoon fresh parsley

1 teaspoon sugar

1/2 teaspoon salt