Carrot-Chili Vinaigrette

carrot-chili vinaigrette

Recipe by Michael Stebner

  • Prep Time
  • Makes about 1 cupServings


  • 1/4 cup carrot juice
  • 2 tbsp. white wine vinegar
  • 1 1/2 tsp. agave syrup or honey
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1 small clove garlic, smashed
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. ground cumin
  • 1/2 cup grapeseed or other flavorless oil


In a blender, puree all of the ingredients except the oil on low. Increase the speed to medium and gradually stream in the oil; blend until smooth. Season with salt and pepper. 

Make this salad: start with a base of wild rice, then layer salmon, greens, grated carrots and pepitas.

Or, just wing it!  Base + Protein + Seasonal Produce + More Produce + Cheese, Nuts or Seeds

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