Carrot Salad with Wild Blueberries
Ingredients
Juice of 1 lemon
4 teaspoons (20 mL) maple syrup
1/2 teaspoon (2.5 mL) salt
1 cup (250 mL) diced red pepper
2 teaspoons (10 mL) olive oil
1 1/2 cups (375 mL) frozen Wild Blueberries
1 bunch of carrots or 10 ounce bag of matchstick carrots
1/3 (75 mL) cup roasted walnuts
1/2 cup (125 mL) pineapple pieces
Preparation:
Mix lemon juice with maple syrup, salt, pepper and oil.
Add Wild Blueberries and let them defrost in the marinade.
Peel carrots and either cut them into very thin slices or use prepared matchstick carrots.
Make 8 carrot ribbons with a potato peeler for garnish.
Chop walnuts and roast in a coated pan.
Cut the pineapple into small cubes.
Mix the carrots, walnuts, and pineapple pieces and carefully bring them together with the marinated Wild Blueberries.
Serve soon after mixing in berries.
Yield: Serves 6
Preparation time: Approximately 20 minutes, plus time for defrosting
Nutritional Information Per Serving: 111 calories; 5 g fat; 197 mg sodium; 17 g carbohydrates; 3 g fiber; 2 g protein
Recipe courtesy of the Wild Blueberry Association of North America (WBANA).
Go to Wild Blueberries recipe list.
Go to Cottage Life's recipes list.
