Carrot Confetti Salad Recipes
SUMMERY CONFETTI SALAD
Provided by Katie Lee Joel
Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
TANGY CARROT SALAD
A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.
Provided by Stephanie
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
- Gently toss Spanish onion and green bell pepper together with carrots.
- Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
- Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
Nutrition Facts : Calories 241 calories, Carbohydrate 27.8 g, Fat 14.6 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 453.2 mg, Sugar 18 g
CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)
Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH
Provided by ChefDLH
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
CRISP COLESLAW CONFETTI SALAD
From Kraft magazine...what a creative way to blend coleslaw mix with fruit and a zippy Italian dressing. I was completely surprised by this dish.
Provided by HokiesMom
Categories Tropical Fruits
Time 10m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except the dressing in a large bowl.
- Add dressing and toss to coat.
- Serve immediately.
Nutrition Facts : Calories 160.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 3.8, Sodium 179.7, Carbohydrate 21.9, Fiber 3.2, Sugar 2.7, Protein 3
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
CONFETTI TORTELLINI SALAD
After sampling a similar pasta salad at a market in Florida, I came home to develop my own version. This recipe is as close to the original as anything I've ever tried.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Ina large saucepan, cook tortellini according to package directions; drain. In a large bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.
Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CONFETTI SALAD
My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.-Christine Panzarella, Buena Park, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 441mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CORNBREAD CONFETTI SALAD
This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 22 servings.
Number Of Ingredients 14
Steps:
- Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.
Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
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