YIELD: 6 SERVINGS 2 Tbsps. raspberry or other fruit-flavored vinegar ¾ tsp. kosher salt ½ tsp. freshly ground black pepper 2 Tbsps. walnut or olive oil 1 lb. carrots, peeled, trimmed and shredded 1 (6 oz.) package blueberries, divided 1 (6 oz.) package raspberries, divided Whisk vinegar, salt and pepper in a medium bowl. Gradually whisk in oil. Add carrots and half of blueberries and raspberries; stir gently. Serve chilled or at room temperature topped with remaining berries. ...

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