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Carrot-Berry Salad

Aug 1, 2011 12:00 PM

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

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

2. Add carrots and half of blueberries and raspberries; stir gently. Serve chilled or at room temperature topped with remaining berries. (Can be made up to 1 day ahead, covered and refrigerated)

Photo and recipe: Driscoll's

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© 2012 Penton Media Inc.

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