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Carrot Salad with Bacon Vinaigrette

A little bacon goes a long way in this refreshing carrot side dish, providing both crispy bits and maximum flavor in the warm vinaigrette.

Serves 12
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
129 calories per serving


> 6 slices thick-cut bacon
> 1 green apple
> 1/2 small red onion
> 2 (10 oz) bags matchstick carrots
> 1/3 cup cider vinegar
> 2 tbsp honey
> 3/4 cup parsley
> 3/4 cup golden raisins


Thinly slice the bacon. To a medium skillet, add bacon and cook 7–8 min. on medium, until browned and crispy, stirring occasionally.
Meanwhile, use a box grater to grate the apple. Thinly slice the onion. In a large serving bowl, toss apple, onion, carrots, salt, and pepper until combined.
With a slotted spoon, transfer bacon to a paper-towel-lined plate. Into bacon fat, stir the vinegar, 3 tbsp water, and honey. Heat to a boil on medium-high. Reduce heat and simmer 2–3 min., until reduced by half, stirring often.
Pour hot vinaigrette over carrot mixture and toss to combine. Chop the parsley. Stir parsley, raisins, and reserved bacon into salad.

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