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.
photo credit: shutterstock
| Servings|| Prep Time|| Cook Time|
| 4servings|| 15minutes|| 10minutes|
| Servings|| Prep Time|
| 4servings|| 15minutes|
- 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.
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