Carrot Salad With Wild Blueberries

Added to Recipes on Tue 05/03/2011


Makes 6 servings

Juice of 1 lemon

4 tsp maple syrup

1/2 tsp salt

1 cup diced red pepper

2 tsp olive oil

1 1/2 cups frozen wild blueberries

1 bunch of carrots or 10 oz bag of matchstick carrots

1/3 cup roasted walnuts

1/2 cup pineapple pieces



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.


Nutritional Information
Per serving: 111 calories

5g fat

197 mg sodium

17g carbohydrates

3g fiber

2g protein