Carrot Salad With Raspberry Vinaigrette

1. 1

   Mince parsley in the processor, stalks removed, usinmg on/off.

2. 2

   Reseve 2 tbsp of the parsley and refrigerate.

3. 3

   add all remaining ingredient to a bowl, including parsley and mix well.

4. 4

   Julienne or shred the carrots using your food processor.

5. 5

   Toss carrots with the vinaigrette.

6. 6

   Cover and refrigerate.

7. 7

   Before serving check your seasoning and sprinkle with the reserved parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.