Ingredients

  • 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

Directions

  1. Whisk vinegar, salt, and pepper together in medium bowl. Gradually whisk in oil.
  2. 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

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