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.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 500 g carrots thinly sliced on the diagonal
- 1/4 cup almonds slivered or sliced
- 1 spring onion (scallion) thinly sliced
- Raspberry Vinaigrette
- 2 tbsp raspberry vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- To make the vinaigrette, whisk the vinegar, oil, honey, salt and freshly ground black pepper in a small bowl.
- 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.
- 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
