Carrot Salad With Raspberry Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2/3 cup fresh parsley
• 1/3 cup lite olive oil
• 3 tablespoons raspberry vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• pepper
• 2 lbs carrots, scraped/peeled and cut to fit the feed tube on the food processor

Recipe

• 1 mince parsley in the processor, stalks removed, usinmg on/off.
• 2 reseve 2 tbsp of the parsley and refrigerate.
• 3 add all remaining ingredient to a bowl, including parsley and mix well.
• 4 julienne or shred the carrots using your food processor.
• 5 toss carrots with the vinaigrette.
• 6 cover and refrigerate.
• 7 before serving check your seasoning and sprinkle with the reserved parsley.