Maple Carrot Salad –Shared by Margaret Prouse
1 Lbs. PEI homegrown carrots, peeled and cut into slices
1 medium red onion, quartered and sliced thinly
¼ cup maple syrup
½ cup canola oil
1/3 cup apple cider vinegar
1 Tbsp. Dijon mustard
1/4 Tsp. ground black pepper
Cook sliced carrots for 8 minutes. Drain and run cold water over them. Place carrots and red onion in a bottle or a bowl with a tight-fitting cover.
Make the dressing by whisking remaining ingredients together in a small bowl.
Pour dressing over vegetables. Cover and refrigerate for several hours or overnight. Serve at room temperature.