Carrot Salad with Cranberries

A great side with hamburgers or BBQ . . . .

1/4 cup olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon sugar (or honey)

1 bag (10 oz) shredded carrots (or your fresh Phocas Farms carrots)

1/2 cup dried cranberries

1 small onion, chopped

1/2 cup slivered almonds, toasted

Combine first 4 ingredients in a bowl. Add remaining ingredients, and mix well. Cover and chill two hours or overnight.

For a twist, try substituting yellow mustard, green onions and cashews.