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Carrot-Berry Salad
August 1, 2011
1 Min Read
YIELD: 6 SERVINGS
2 Tbsps. raspberry or other fruit-flavored vinegar
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
2 Tbsps. walnut or olive oil
1 lb. carrots, peeled, trimmed and shredded
1 (6 oz.) package blueberries, divided
1 (6 oz.) package raspberries, divided
Whisk vinegar, salt and pepper in a medium bowl. Gradually whisk in oil.
Add carrots and half of blueberries and raspberries; stir gently. Serve chilled or at room temperature topped with remaining berries. (Can be made up to 1 day ahead, covered and refrigerated)
Photo and recipe: Driscoll's
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