We were happy to find this lovely light salad on the New York Times site. It is quick and easy to make and tastes delicious, especially at this time of the year, with fresh blueberries in season.

Carrot and Blueberry Salad

We slightly changed the dressing using blueberry/balsamic vinegar reduction to make the dressing with some ginger and olive oil. The combination was very nice, we hope you give it a try.