Carrot Salad Recipe
This vibrant carrot salad bursts with flavor and nutrients. Sweet, crunchy carrots combine with a tangy citrus vinaigrette, making a healthy and satisfying side dish or light lunch.
Servings: 6
Cost: $10
Equipment
Ingredients
For the Citrus Vinaigrette
- 1/4 cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
For the Salad
- 1 pound carrots peeled
- 1 can diced pineapple drained
- 1 can mandarin oranges drained
- 1/2 cup dried cherries or raisins
- 1/2 cup chopped pistachios
- 3 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Whisk together the ingredients for the vinaigrette and set aside.
- Using a food processor fitted with a shredding blade (or grate by hand), shred the carrots and then transfer to a bowl.
- Add the pineapple, orange, dried cherries, pistachios and parsley.
- Pour the dressing over the salad and toss to coat.
- Season with salt and pepper.
- Serve chilled or room temperature.
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 74mg | Potassium: 523mg | Fiber: 4g | Sugar: 18g | Vitamin A: 13399IU | Vitamin C: 34mg | Calcium: 50mg | Iron: 1mg