Carrot Salad With Orange Green Olives And Green Onions Recipes

CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS

Steps:

• Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
• Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

GRATED CARROT SALAD WITH DATES AND ORANGES

Steps:

• In a large bowl combine the carrots and dates.
• Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
• Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
• Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

ORANGE ALMOND MIXED GREEN SALAD

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

ORANGE CARROT SALAD

Steps:

• Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

CARROT, ORANGE AND RADISH SALAD

Steps:

• Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

ORANGE AND OLIVE SALAD

Steps:

• Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
• In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
• Serve chilled.

ORANGE, ONION AND GREENS SALAD

Steps:

• 1. Melt the butter in a small skillet over medium heat add walnuts and sauté until crisp and slightly browned. Remove from heat and toss with the 1/4 teaspoon salt. Set aside. Wash, drain and tear spinach and lettuce.2. Toss the orange, cucumber, spinach, lettuce and onion together in a large glass salad bowl. Cover and store in the refrigerator as long as 4 hours.3. For dressing, measure all ingredients into a jar with a lid and shake well, or put in the blender. Cover and refrigerate several hours. Just before serving time, add the walnuts and dressing to the orange and greens mixture. Toss.

CARROT SALAD WITH GREEN ONIONS

Steps:

• Mix carrots, green onions and parsley in large bowl to blend.
• Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
• Spoon salad into cabbage leaves; arrange on platter and serve.

CARROT AND RED ONION SALAD

Steps:

• Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

CARROT SALAD WITH OLIVES, HONEY AND CUMIN

Steps:

• Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.
• Whisk the remaining 4 ingredients together, add to the salad and toss well again.

ONION ORANGE SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.