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Carrot Salad with Lemon and Mustard Dressing

1 pound carrots
1 small apple
1/4-1/2 cup dried cranberries
1 tbsp lemon juice
1 tbsp Dijon mustard (we prefer Rayes Winter Garden)
2 tbsp olive oil
salt and pepper to taste

1. Peel (if needed) and shred the carrots.  Core and small chop the apple.
2. Combine lemon juice, mustard and olive oil in a small bowl and mix well.
3. Combine carrots, apple, cranberries in a medium-large bowl.  Stir to combine.
4. Pour the dressing over the carrots, add a pinch of salt and stir to combine. Taste and add more salt or mustard as desired.