For the Salad: Peel carrots then grate using coarse grater or vegetable julienner/peeler. I’ve tried a “match-stick” julienne/peeler and found that it works a bit better than a course grater. In a bowl add the grated carrots and chopped parsley with the 1/4 cup of dried cranberries.

For the Dressing: Add the dressing to the salad mix at the last moment so the carrots remain crisp. You want a nice sheen, instead of a heavy douse of dressing. For best results mix dressing into the salad one tablespoon at a time. Any left over dressing works nicely with most salads especially peppery arugula. Enjoy!