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Yields8 Servings
 2 cups Water
 1 Earl Grey Tea Bag
 1 cup Raisins
 6 cups Carrot, finely shredded, about 3 large carrots
 1 tbsp VSOP Serrano Honey Vinegar
 1 splash Honey
 2 tbsp VSOP Bergamot Orange Extra Virgin Olive Oil
 1 ½ tbsp Sour Cream
 1 ½ tbsp Mayonnaise
 1 can Canned Crushed Pineapple, with juice
1

Bring two cups of water to a boil then add one Earl Grey tea bag. Let steep for five minutes then add raisins and let them plump.

2

Peel and finely grate the carrots.

3

Add vinegar and a squeeze of honey to a large bowl. Whisk together and then slowly drizzle in the EVOO while still whisking. Add the mayonnaise and sour cream and whisk to combine. Season with salt and pepper. Fold in the crushed pineapple and juice (do not drain).

4

Drain the raisins and add to the shredded carrots. Gently fold in the dressing and chill for a few hours. Enjoy!

Ingredients

 2 cups Water
 1 Earl Grey Tea Bag
 1 cup Raisins
 6 cups Carrot, finely shredded, about 3 large carrots
 1 tbsp VSOP Serrano Honey Vinegar
 1 splash Honey
 2 tbsp VSOP Bergamot Orange Extra Virgin Olive Oil
 1 ½ tbsp Sour Cream
 1 ½ tbsp Mayonnaise
 1 can Canned Crushed Pineapple, with juice

Directions

1

Bring two cups of water to a boil then add one Earl Grey tea bag. Let steep for five minutes then add raisins and let them plump.

2

Peel and finely grate the carrots.

3

Add vinegar and a squeeze of honey to a large bowl. Whisk together and then slowly drizzle in the EVOO while still whisking. Add the mayonnaise and sour cream and whisk to combine. Season with salt and pepper. Fold in the crushed pineapple and juice (do not drain).

4

Drain the raisins and add to the shredded carrots. Gently fold in the dressing and chill for a few hours. Enjoy!

Carrot Raisin Salad