Warm Carrot Ribbon Salad with Raisins

Prep Time: 13 min
Cook Time: 7 min
Total Time: 20 min
Servings: 4
  • 2 lb carrots
  • 1/4 cup Filippo Berio Olive Oil
  • 1/2 tsp each salt and pepper
  • 1/2 cup orange juice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup raisins
  • 1/4 cup Filippo Berio Raspberry Balsamic Glaze
  • 1/4 cup chopped chives
      • Using vegetable peeler, slice carrots into ribbons. Heat olive oil in skillet set over medium heat; sauté carrots, salt and pepper for about 3 minutes or until tender-crisp. Add orange juice.
      • Sauté for 3 or 4 minutes or until carrots are tender; stir in parsley and raisins. Cook for about 1 minute or until raisins are warmed through. Transfer to serving dish; drizzle with Raspberry Balsamic Glaze and sprinkle with chives.



      • Add chopped toasted pecans if desired.
      • For a sweet twist, add 1 tbsp maple syrup or brown sugar with orange juice.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Olive Oil

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