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1 10-ounce bag shredded carrots
1 small red onion, chopped
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
Combine carrots, onion, dried cranberries, and almonds.
Mix together dressing ingredients, add to salad, and mix. Cover and refrigerate for two hours or overnight.
Photography by Hudi Greenberger
Food Styling by Janine Kalesis
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