Fresh Carrot Salad


  • 3 TBS white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 c. olive oil
  • 2 lbs. carrots, grated
  • 1/2 c. slivered almonds, toasted

To prepare

Combine the vinegar, mustard and salt in a small bowl and whisk until blended. Whisk in the olive oil and set aside. Combine the vinaigrette with the carrots in a large bowl and toss to mix well. Spoon into a serving dish. Sprinkle with the almonds when ready to serve. Makes 6 to 8 servings.