Carrot Salad With Raspberry Vinaigrette Recipes

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

RUBY RASPBERRY SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

CARROT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• 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.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE

Steps:

• Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
• To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
• For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.