Best 10 Carrot Salad With Raspberry Vinaigrette Recipes

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Carrot salad is a refreshing and flavorful side dish or light lunch option. It features crisp, grated carrots tossed in a tangy and sweet raspberry vinaigrette. This vibrant salad is a delightful blend of textures and flavors, with the sweetness of the carrots complementing the tartness of the vinaigrette. Whether you're looking for a healthy and nutritious meal or a colorful addition to your next potluck, carrot salad with raspberry vinaigrette is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

TOSSED SALAD AND RASPBERRY VINAIGRETTE



Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

  • For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
  • For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
  • Toss the salad with the vinaigrette before serving.

RASPBERRY VINAIGRETTE SALAD DRESSING



Raspberry Vinaigrette Salad Dressing image

This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.

Provided by HealthyCooking

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup fresh raspberries
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 clove garlic, chopped, or more to taste
½ teaspoon white sugar
1 pinch sea salt
1 pinch ground white pepper
6 tablespoons avocado oil

Steps:

  • Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
  • Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

Nutrition Facts : Calories 129.5 calories, Carbohydrate 1.4 g, Fat 14 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 53.5 mg, Sugar 0.7 g

FRUIT SALAD WITH RASPBERRY VINAIGRETTE



Fruit Salad with Raspberry Vinaigrette image

This tangy vinaigrette is tasty served over any combination of fruit.-Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 9

1 package (10 ounces) frozen sweetened raspberries, thawed and drained
1/3 cup seedless raspberry jam
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 cup olive oil
1/8 teaspoon salt
Dash pepper
Dash ground nutmeg
Assorted fresh fruit

Steps:

  • In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

SPIRALIZED CARROT AND RADISH SALAD WITH PEACH VINAIGRETTE



Spiralized Carrot and Radish Salad with Peach Vinaigrette image

Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.

Provided by Arizona Desert Flower

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 25m

Yield 1

Number Of Ingredients 9

1 tablespoon Meyer lemon-infused olive oil
1 teaspoon peach-infused balsamic vinegar
1 pinch garlic powder
salt and ground black pepper to taste
1 large carrot
⅓ daikon radish
1 tablespoon slivered almonds
1 tablespoon shredded coconut
1 teaspoon snipped fresh chives

Steps:

  • Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
  • Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
  • Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 15.8 g, Fat 21 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 233.1 mg, Sugar 7.9 g

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE



The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette image

Make your own convenient salad blend in this Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette. Use 4 cups here, then store the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 11

1 head butter lettuce, such as Bibb or Boston, trimmed
1 head crisp, long-leaved lettuce, such as romaine, trimmed
1 head loose-leaved lettuce, such as red leaf, trimmed
2 cups baby arugula
1 English cucumber, thinly sliced
1 large carrot, shredded
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper

Steps:

  • Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
  • To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
  • For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

Nutrition Facts : Calories 119 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g

CARROT SALAD WITH RASPBERRY VINAIGRETTE



Carrot Salad with Raspberry Vinaigrette image

This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a BBQ

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • Mince parsley in the processor, stalks removed, usinmg on/off.
  • Reseve 2 tbsp of the parsley and refrigerate.
  • add all remaining ingredient to a bowl, including parsley and mix well.
  • Julienne or shred the carrots using your food processor.
  • Toss carrots with the vinaigrette.
  • Cover and refrigerate.
  • Before serving check your seasoning and sprinkle with the reserved parsley.

CARROT SALAD WITH RAISINS AND SHERRY VINEGAR



Carrot Salad with Raisins and Sherry Vinegar image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 8

1 1/2 teaspoons Dijon-style mustard
1/4 cup sherry vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
1/2 cup amontillado or other full flavored sherry such as Cream
3/4 cup golden raisins
1 1/2 pounds young tender carrots, cut into 1/8 inch julienne strips

Steps:

  • In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified. Set aside.
  • In a small saucepan, combine the sherry with the raisins and warm up to just below the boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.
  • When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at once.

SIMPLY ELEGANT SALAD WITH BALSAMIC RASPBERRY VINAIGRETTE



Simply Elegant Salad With Balsamic Raspberry Vinaigrette image

I came up with this salad one day and loved it! Now I bring this salad to dinner parties and it's always a huge hit. The two different vinaigrettes mixed together are a perfect combination of sweet, tart and tangy. For dinner parties with people I don't know well I usually leave the almonds and dressing on the side in case anyone has food allergies; only once has anyone passed on the almonds and dressing. This salad is also great topped with grilled chicken to make the salad a complete dinner.

Provided by Busy Lindsay

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/2 cups lettuce (preferably a spring mix)
1/3 cup cucumber, sliced
1/2 cup cherry tomatoes, halved (or grape tomatoes)
1/4 cup red onion, sliced very thin
1/4 cup grapes, halved (or berries will work too)
3 tablespoons almonds, slivered
1/3 cup balsamic vinaigrette (or Red Wine Vinaigrette)
1/3 cup raspberry vinaigrette dressing (Ken's Steakhouse makes a good one)
1/4 teaspoon black pepper, freshly ground
parmesan cheese or gorgonzola

Steps:

  • In a medium sized bowl mix the two vinegarettes and black pepper together, stir until well blended. Set aside.
  • In a large bowl toss lettuce, cuccumbers, onions, grapes, tomatoes and almonds.
  • Add to veggies the desired amount of dressing, cheese, and more almonds. Enjoy!

Nutrition Facts : Calories 37.7, Fat 2.3, SaturatedFat 0.2, Sodium 19.3, Carbohydrate 3.9, Fiber 1, Sugar 2.1, Protein 1.4

CRANBERRY ROMAINE SALAD WITH RASPBERRY VINAIRGRETTE



Cranberry Romaine Salad with Raspberry Vinairgrette image

Dried cranberries and feta add intense flavor to this simple salad that balances perfectly with the refreshing homemade dressing. -Elizabeth Seida, Edmonton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

8 cups torn romaine
1-1/2 cups crumbled feta cheese
1 cup pecan halves, toasted
1 cup dried cranberries or fresh pomegranate seeds
1/2 small red onion, thinly sliced
DRESSING:
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon sour cream
1-1/2 teaspoons Dijon mustard

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk dressing ingredients. Just before serving, drizzle 1/4 cup dressing over salad; toss to coat. Serve with remaining dressing.

Nutrition Facts :

BABY CARROTS WITH RASPBERRY GLAZE



Baby Carrots With Raspberry Glaze image

Provided by Molly O'Neill

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

30 baby carrots, peeled
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon white pepper
Pinch of powdered ginger
5 tablespoons unsalted butter
1 1/2 cups raspberries
1 1/2 teaspoons sugar
1/4 teaspoon lemon juice

Steps:

  • In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
  • Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
  • Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • For the best flavor, use fresh, crisp carrots. Look for carrots that are brightly colored and free of blemishes.
  • If you don't have a mandoline, you can use a vegetable peeler to create thin carrot ribbons.
  • Be sure to rinse the carrots thoroughly before shredding them.
  • To make the raspberry vinaigrette, use fresh raspberries. If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.
  • Taste the vinaigrette and adjust the seasonings to your liking.
  • Toss the carrots with the vinaigrette until they are evenly coated.
  • Serve the carrot salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This carrot salad with raspberry vinaigrette is a delicious and refreshing side dish that is perfect for any occasion. The sweet carrots, tangy vinaigrette, and crunchy walnuts come together to create a salad that is both flavorful and nutritious. So next time you're looking for a healthy and delicious salad, give this carrot salad a try!

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