Carrot Fennel Raisin Salad With Honey Lime Dressing Recipes

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SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE



Shaved Carrot and Fennel Salad with Honey Vinaigrette image

I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.

Provided by Kardea Brown

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1/2 bunch rainbow carrots
1 fennel bulb with fronds (about 1 pound), halved and cored
1/2 cup dried apricots (half a 6-ounce package), thinly sliced
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup pine nuts, toasted

Steps:

  • Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
  • Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

CARROT AND RAISIN SALAD WITH FENNEL



Carrot and Raisin Salad With Fennel image

Make and share this Carrot and Raisin Salad With Fennel recipe from Food.com.

Provided by Chef at Heart

Categories     Vegetable

Time 2h15m

Yield 2-4 serving(s)

Number Of Ingredients 12

6 medium carrots, peeled and diced
1 fennel bulb, chopped
1/2 cup green onion, chopped
1/2 cup mayonnaise
1/4 cup table cream
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons honey or 2 tablespoons granulated sugar
1/2 teaspoon mint, dried
1/8 teaspoon sea salt
1/2 teaspoon white pepper
1/3 cup raisins

Steps:

  • In a food processor combine carrots fennel and green onion.
  • process until coarsely grated.
  • Add mayo, cream, oil, vinegar, sugar.
  • Continue processing until well mixed.
  • If to dry add more mayo.
  • Transfer to bowl, add raisins and mis well.
  • Refrigerate 2 hours for flavours to blend.
  • ****you can add 1 cup chicken if desired.
  • ***consider omitting salt if on a low sodium diet.

Nutrition Facts : Calories 667, Fat 39.8, SaturatedFat 8.4, Cholesterol 35.1, Sodium 770.4, Carbohydrate 79.9, Fiber 10.5, Sugar 44.6, Protein 5.8

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