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.
INGREDIENTS
- 2 tablespoons raspberry or other fruit-flavored vinegar
- 3/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons walnut or olive oil
- 1 pound carrots, peeled, trimmed and shredded on the large holes of a box grater or food processor
- 1/2 packages (3 ounces or about 3/4 cup) Driscolls Blueberries
- 1/2 packages (3 ounces or about 2/3 cup) Driscoll's Raspberries
Instructions
- Whisk vinegar, salt, and pepper together in medium bowl. Gradually whisk in oil.
- 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.
Nutrition Facts
Makes: 6
| Calories: | 106 |
| Total Fat: | 5.46g |
| Saturated Fat: | .74g |
| Cholesterol: | 0.00mg |
Amount Per Serving
| Sodium: | 302mg |
| Total Carbohydrates: | 14.85g |
| Dietary Fiber: | 4.69g |
| Protein: | 1.27g |
Not yet reviewed
Carrot Berry Salad
quick facts
Prep Time: 10 minutes
Cook Time:
Servings: 6
Average Rating: Not yet reviewed
Number of Ingredients: 7
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