CARROT SALAD WITH RASPBERRY VINAIGRETTE

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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

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.

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #lunch     #salads     #fruit     #vegetables     #canadian     #easy     #no-cook     #dinner-party     #picnic     #vegan     #vegetarian     #dietary     #gluten-free     #free-of-something     #berries     #raspberries     #to-go     #technique

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