Created By: Rick Rodgers
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Prep Time:
10 minutes -
Cook Time:
0 minutes -
Serves:
6 -
Perfect For:
Description
This colorful mixed berry salad will brighten up your barbecue buffet. Many farmers' markets now carry carrots in various hues, so feel free to experiment. For the richest flavor, use roasted walnut oil. Make salad up to one day ahead and keep refrigerated.
- 2 Tablespoons raspberry or other fruit-flavored vinegar
- 3/4 Tsp. kosher salt
- 1/2 Tsp. freshly ground black pepper
- 2 Tablespoons walnut or olive oil
- 1 lb. carrots, peeled, trimmed and shredded on the large holes of a box grater or food processor
- 1/2 Package (3 ounces or about 3/4 cup) Driscolls Blueberries
- 1/2 Package (3 ounces or about 2/3 cup) Driscoll's Raspberries
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Whisk vinegar, salt, and pepper together in medium bowl. Gradually whisk in oil.
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Add carrots, blueberries, and raspberries and stir gently. Serve chilled or at room temperature. The salad can be made up to 1 day ahead, covered and refrigerated.
| Calories | 106 | |
|---|---|---|
| Total Fat | 5.46 g | |
| Saturated Fat | .74 g | |
| Cholesterol | 0.00 mg | |
| Sodium | 302 mg | |
| Total Carbohydrates | 14.85 g | |
| Dietary Fiber | 4.69 g | |
| Protein | 1.27 g | |