Carrot Salad with Raspberry Vinaigrette

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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