CARROT CITRUS SALAD
Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.
Provided by METG
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
- Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 11.1 g, Fat 0.2 g, Fiber 5.3 g, Protein 1 g, Sodium 85.9 mg, Sugar 3.2 g
CITRUS CARROT SALAD
This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!
Provided by TheGlamChef
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
- Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g
RADISH, CARROT & CILANTRO SALAD
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. -Christina Baldwin, Covington, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING
This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.
Provided by Kookaburra
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Don't peel the carrots.
- First, make the herb and spice paste for the carrots.
- In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
- Preheat oven to 180C (350F).
- Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
- Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
- Pour the spice paste mixture over the carrots and rub in well with your hands.
- Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
- Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
- (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
- While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
- Place avocado wedges into a large mixing bowl or salad bowl.
- Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
- In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
- Now, remove the roasting tin from the oven.
- Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
- Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
- Add the roasted carrots to the avocados in the bowl and pour over the dressing.
- Now roughly tear up the toasted bread slices and add to the salad.
- Add the mixed greens and toss the lot together.
- Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.
FRUITED CARROT SALAD
Full of fruity sweetness, this fresh-tasting salad tosses together grated carrots with mandarin oranges, apple celery and raisins-all coated with tangy lemon yogurt. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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