Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Carrot Cake

Recipe courtesy of Food Network Kitchen

Broccoli Salad

Recipe courtesy of Ree Drummond

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking