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

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.

Directions

CREATED BY: RICK RODGERS

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.