carrot and blueberries

CARROT BLUEBERRY SALAD
(6 to 8 servings)

4 cups grated carrots
2 cups fresh blueberries
1/4 cup balsamic vinegar
1 1/2 tablespoon dried basil
1 tablespoon sugar
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 cup unsalted pistachios (no shells)

Toss together carrots and blueberries. In a small mixing bowl, whisk together vinegar, basil, and sugar. Whisk in oil in a slow stream and season with salt and pepper. Pour dressing over the carrots and blueberries and gently toss to coat. Stir in pistachios. Chill in refridgerator before serving.