Ingredients
1/2 pound (2 large) carrots, peeled and shaved with a vegetable peeler
12 ounces mixed greens
1/2 cup dried cranberries
1/2 cup Sweet and Spicy Almonds or toasted unblanched almonds
2 tablespoons plus 1 teaspoon white-wine vinegar
4 teaspoons Dijon mustard
4 teaspoons olive oil
Coarse salt and ground pepper
Preparation
In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.
