Carrot and Almond Salad with Raspberry Vinaigrette

A sprinkle of almonds add a crunch to this salad of cooked carrots. Almonds are a rich source of vitamins, especially folate and vitamin E.

Carrot and Almond Salad with Raspberry Vinaigrette
Carrot and Almond Salad with Raspberry Vinaigrette
Servings Prep Time Cook Time
4servings 15minutes 10minutes
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To make the vinaigrette, whisk the vinegar, oil, honey, salt and freshly ground black pepper in a small bowl.
  2. Steam the carrots over a saucepan of simmering water for about 8 minutes, until just tender. Rinse the carrots under cold running water, then drain.
  3. Toss the carrots, almonds, spring onion and vinaigrette in a serving bowl until combined. Serve at once.
Recipe Notes

Per serving: 143 calories, 3 g protein, 9 g fat (<1g saturated fat), 13 g carbohydrate (13 g sugars), 4 g fibre, 210 mg sodium