Carrot Salad With Raspberry Vinaigrette
This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a bbq
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.
Ingredients
fresh parsley, lite olive oil, raspberry vinegar, dijon mustard, sugar, cinnamon, salt, pepper, carrots