Carrot Salad With Honey-Bacon Vinaigrette | Oregonian Recipes
Honey and bacon offer a balance of sweet and savory flavors in a makeover of carrot salad that ditches the sticky-sweet mayonnaise for a vinaigrette.
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Cooking tools:
- Blender
- Food processor
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/3 cup vegetable oil
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1 pound baby carrots, peeled
- 2 tablespoons finely chopped, extra-crispy bacon
- 1/4 cup Italian parsley
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