Carrot-Berry Salad

Carrot-Berry Salad

YIELD: 6 SERVINGS

2 Tbsps. raspberry or other fruit-flavored vinegar

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

2 Tbsps. walnut or olive oil

1 lb. carrots, peeled, trimmed and shredded

1 (6 oz.) package blueberries, divided

1 (6 oz.) package raspberries, divided

  1. Whisk vinegar, salt

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