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Carrot and Zucchini Salad

by Louise Fiszer

serves 6

3 carrots, shredded
3 medium zucchini, shredded
1/2 cup chopped parsley
1 cup toasted walnuts, coarsely chopped
1/2 cup dried cranberries
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
1 teaspoon honey
salt and pepper

In large bowl combine carrots, zucchini, parsley, walnuts and cranberries. In small bowl whisk together remaining ingredients. Toss with carrot mixture and taste for salt and pepper.

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