Rice Medley, Roasted Carrot Salad topped with Toasted Nuts and a Creamy Raspberry Vinaigrette

Name: Rice Medley, Roasted Carrot Salad topped with Toasted Nuts and a Creamy Raspberry Vinaigrette
Yield: 3
Ingredients: 1 cup California Giant raspberries; ⅓ cup olive oil; 2-3 tablespoons red wine vinegar; ½ teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; pinch of sea salt; ¾ cup any mix of rice grains, or rice of your choosing; 14 oz carrots, peeled; 1½ tablespoons olive oil; 1 teaspoon honey; ¼ cup mix of almonds and pecans, roughly chopped and toasted; handful golden raisins; sea salt

Serves3

INGREDIENTS

For the Vinaigrette:

1 cup California Giant raspberries
⅓ cup olive oil
2-3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
1 teaspoon honey or maple syrup
pinch of sea salt

For the Salad:

¾ cup any mix of rice grains, or rice of your choosing
14 oz carrots, peeled
1½ tablespoons olive oil
1 teaspoon honey
¼ cup mix of almonds and pecans, roughly chopped and toasted
handful golden raisins
sea salt

DIRECTIONS

For the Vinaigrette:
Simply add all the ingredients into a blender or food processor, and blend till smooth and creamy. Set aside.
For the Salad:
- - Now preheat the oven to 420F and line a baking sheet with parchment paper. Toss the carrots onto the baking sheet and drizzle with the olive oil, sprinkling of sea salt and drizzle of honey. Mix well and pop the carrots into the oven to cook for about 30 minutes, or until they’re golden brown - turn half way.
- - While the carrots bake off, cook the rice as the instructions suggest.
- - Once ready, assemble the salad by first adding the rice onto a large plate. Top with the carrots, toasted nuts, golden raisins and drizzle of the raspberry vinaigrette on top. Serve and enjoy!

Rice Medley, Roasted Carrot Salad topped with Toasted Nuts and a Creamy Raspberry Vinaigrette

INGREDIENTS

For the Vinaigrette:

For the Salad:

DIRECTIONS

For the Vinaigrette:

For the Salad:

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