Carrot-Almond Salad & Raspberry Vinaigrette
1 / 1
Picture by:
Lynn Lewis
Almonds, like most nuts, are a rich source of vitamins, especially folate and vitamin E.
Ingredients
Serves: 4
- 2 tablespoons raspberry vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 500 g carrots, peeled and sliced thinly on the diagonal
- ¼ cup (30 g) slivered or sliced almonds
- 1 spring onion, thinly sliced
Directions
Preparation:15min ›
Cook:8min ›
Ready in:23min
- For the vinaigrette, whisk the vinegar, oil, honey, salt and pepper in a small bowl. Steam carrots over a medium pan of simmering water just until tender, about 8 minutes. Rinse under cold running water. Drain.
- Toss the carrot, almonds, spring onion and vinaigrette in a medium bowl. Serve at once.
Did you know
…that there are two varieties of almonds? The edible variety is sweet while the inedible, or bitter, almond contains a form of cyanide.
Similar Recipes
Recently Viewed
Reviews (0)
Write a review
Click on stars to rate
