Carrot, Dried Cranberry & Pine Nut Salad
Adapted from http://www.atoka.qc.ca/
Bring a pot of water to a boil. Add salt and carrots and cook until tender (cooking carrots is optional). Drain.
While the carrots are still warm, toss in the lemon juice and olive oil and season with salt and pepper.
Add dried cranberries and lettuce of choice.