Carrot Salad with Raspberry Vinaigrette

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

• Ready In: 15 mins
• Serves: 8

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

Directions

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