Carrot and corn salad with raspberry vinaigrette

Carrot and corn salad with raspberry vinaigrette

A salad that turned out to be perfect for a hot summer day; the raspberry vinegar that was made so easily with some fresh berries and white vinegar is combined with walnut oil for a lightly sweet and fruity dressing.

Ingredients

  • Carrots, peeled and shredded
  • Walnuts, toasted in a 300F oven for 15 minutes
  • Corn
  • Eggs, hard-boiled
  • Raspberry vinaigrette: one part raspberry vinegar, three parts walnut oil, a dash of green peppercorns
  • For a raspberry vinegar recipe, click here.
Read the whole recipe on Taste of Beirut