Best Carrot Salad With Raspberry Vinaigrette Recipes

CARROT SALAD WITH RASPBERRY VINAIGRETTE

Carrot Salad with Raspberry Vinaigrette image

This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a BBQ

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup fresh parsley
1/3 cup lite olive oil
3 tablespoons raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
pepper
2 lbs carrots, scraped/peeled and cut to fit the feed tube on the food processor

Steps:

Mince parsley in the processor, stalks removed, usinmg on/off.
Reseve 2 tbsp of the parsley and refrigerate.
add all remaining ingredient to a bowl, including parsley and mix well.
Julienne or shred the carrots using your food processor.
Toss carrots with the vinaigrette.
Cover and refrigerate.
Before serving check your seasoning and sprinkle with the reserved parsley.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

Ingredients

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
Toss the salad with the vinaigrette before serving.

RUBY RASPBERRY SLAW

Ruby Raspberry Slaw image

Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups shredded red cabbage
2 cups shredded cabbage
1 cup shredded carrots
1/4 cup prepared raspberry vinaigrette
3 tablespoons mayonnaise
1/4 teaspoon pepper
1/2 cup fresh raspberries

Steps:

In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

Nutrition Facts : Calories 122 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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