Carrot Fennel Raisin Salad With Honey Lime Dressing Recipes

CARROT-FENNEL-RAISIN SALAD WITH HONEY-LIME DRESSING

Steps:

• In a medium bowl, combine carrot, fennel, fennel fronds, and raisins, tossing to blend. Set aside. In a small bowl, combine honey, lime juice, olive oil, salt, and pepper, whisking to blend. Pour dressing over carrot mixture, tossing until incorporated. Cut tops off peppers, and remove seeds. Trim bottoms of peppers, if necessary, so that pepper cups will sit level. Line each pepper cup with lettuce. Evenly divide carrot salad among prepared pepper cups.

CARROT RAISIN SALAD

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

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.

QUICK CARROT RAISIN SALAD

Steps:

• Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.

CARROT AND RAISIN SALAD II

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.

CARROT SALAD WITH LIME AND CILANTRO

Steps:

• Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

CARROT AND RAISIN SALAD WITH FENNEL

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.

BEET, FENNEL, AND CARROT SALAD

Steps:

• Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
• Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
• Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
• Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.

CLASSIC CARROT SALAD

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.