Created By : Rick Rodgers
Ingredients
- 2 Tablespoons raspberry or other fruit-flavored vinegar
- 3/4 Tsp. kosher salt
- 1/2 Tsp. freshly ground black pepper
- 2 Tablespoons walnut or olive oil
- 1 lb. carrots, peeled, trimmed and shredded on the large holes of a box grater or food processor
- 1/2 Package (3 ounces or about 3/4 cup) Driscolls Blueberries
- 1/2 Package (3 ounces or about 2/3 cup) Driscoll's Raspberries
Directions
-
Whisk vinegar, salt, and pepper together in medium bowl. Gradually whisk in oil.
-
Add carrots, blueberries, and raspberries and stir gently. Serve chilled or at room temperature. The salad can be made up to 1 day ahead, covered and refrigerated.
Nutrition
| Calories | 106 | |
|---|---|---|
| Total Fat | 5.46 g | |
| Saturated Fat | .74 g | |
| Cholesterol | 0.00 mg | |
| Sodium | 302 mg | |
| Total Carbohydrates | 14.85 g | |
| Dietary Fiber | 4.69 g | |
| Protein | 1.27 g | |