Carrot Berry Salad Driscoll's

Carrot Berry Salad

  • 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
  • 500 grams of carrots, peeled, trimmed and shredded on the large holes of a box grater or food processor
  • 85 grams of Driscoll’s Blueberries
  • 85 grams of Driscoll's Raspberries

10 min | 6 | other courses | community

Carrot Berry Salad Driscoll's

This colorful mixed berry salad will brighten up your barbecue buffet. Many farmers' markets now carry carrots in various hues, so feel free to experiment. For the richest flavor, use roasted walnut oil. Make salad up to one day ahead and keep refrigerated.



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.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.