Carrot and Walnut Salad

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Carrot Salad Made Easy with a Food Processor
This salad appeared in the The Province newspaper July 6, 1993 edition. It is so quick and easy to make. It makes a lovely accompaniment to the cucumber salad also from the same article.

  • 3 cups shredded or grated Carrots
  • ½ cup chopped Walnuts
  • 2 Tbsp snipped Chives or Parsley




  • 4 Tbsp Salad Oil
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Tarragon Vinegar
  • 1 Tsp Dijon Mustard
  • ¼ Tsp grated Lemon Rind
  • ¼ Tsp Salt
  • 1 pinch White Pepper


Toss the carrots and walnuts with the dressing. Make the evening before or at least several hours ahead of time. This allows the carrots to marinate.


This salad is a snap to make using the KitchenAid KFPW760WH 700-Watt 12-Cup Food Processor. There are several options for shredding or grating the carrots and the walnuts can be chopped in the mini bowl.


About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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