½ blueberry vinegar or ¼ cup blueberry juice
¼ c. red wine vinegar
1 tsp. dried Italian herb blend
1 tsp. cracked pepper or to taste
1 Tbs. honey
½ c. extra virgin olive oil
4 c. shredded carrot
4 c. small-cubed seedless watermelon
1 c. roasted, salted and shelled, chopped pistachio nuts


Whisk together the blueberry vinegar, red wine vinegar, Italian herb blend, pepper and honey. Whisk the olive oil into the mixture in a slow stream until thickened. Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter. Pour the dressing all the top and serve.


8-10 servings


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