Carrot Pepperoni Caesar Salad Recipes

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SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE



Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
  • In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

QUICK PEPPERONI CAESAR SALAD



Quick Pepperoni Caesar Salad image

Here's a hearty salad that's just big enough for two. "It makes a wonderful fast meal coupled with warm soup and a loaf of crusty bread," says Nancy Stock of Minock, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

3 cups torn lettuce
1/2 cup sliced pepperoni
1 small tomato, seeded and chopped
1/2 cup cubed avocado
2 hard-boiled large eggs, sliced
3/4 cup salad croutons
1/4 cup creamy Caesar salad dressing
1 tablespoon shredded Parmesan cheese

Steps:

  • On two salad plates, arrange the lettuce, pepperoni, tomato, avocado, eggs and croutons. Drizzle with salad dressing; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 531 calories, Fat 43g fat (12g saturated fat), Cholesterol 256mg cholesterol, Sodium 1287mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

PEPPERONI CAESAR SALAD



Pepperoni Caesar Salad image

"Here's my recipe to make the best-tasting Caesar salad ever," relates Dorothy Smith of El Dorado, Arkansas. Pepperoni slices add a spicy spin to the classic combination of crisp romaine and crunchy croutons in a garlic dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
8 cups torn romaine
4 ounces halved sliced pepperoni (about 1 cup)
1-1/2 cups Caesar salad croutons
1/4 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. , In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan. Serve immediately.

Nutrition Facts :

PEAS AND CARROTS SPRING SALAD



Peas and Carrots Spring Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 12m

Yield 6 servings

Number Of Ingredients 12

1 sack mixed baby greens
20 leaves fresh basil, shredded or torn
2 cups shredded carrots
1 cup frozen baby peas
1 shallot, finely chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
Salt and pepper
Ham Steaks, recipe follows
1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves

Steps:

  • Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
  • Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

CARROT PEPPERONI CAESAR SALAD



Carrot Pepperoni Caesar Salad image

Tasty salad with a nice kick. It's juicy, crunchy, and good!!!!!

Provided by fail fail try again

Categories     Caesar Salad

Time 20m

Yield 4

Number Of Ingredients 10

12 carrots, chopped
20 slices pepperoni, cut into eighths
¼ cup almonds
5 cups shredded lettuce
1 teaspoon grated Parmesan cheese
2 cups lemon juice
4 teaspoons vinegar
2 cups croutons
1 ⅓ cups Caesar dressing
2 tablespoons plain oatmeal

Steps:

  • Toss the carrots, pepperoni, almonds, and lettuce together in a bowl; top with the Parmesan. Drizzle the lemon juice and vinegar over the salad. Scatter the croutons over the salad. Spread the Caesar dressing over the top. Sprinkle the oatmeal over the salad to serve.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 50 g, Cholesterol 39.3 mg, Fat 40.5 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 7.8 g, Sodium 1257 mg, Sugar 14.8 g

CAESAR PASTA PEPPERONI SALAD



Caesar Pasta Pepperoni Salad image

Pepperoni isn't just for pizza. It livens up the flavor of this pasta salad that's already loaded with roasted red bell peppers, mushrooms and cool, crisp romaine lettuce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 32m

Yield 4

Number Of Ingredients 7

1 package Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/4 cup cold water
3 tablespoons vegetable oil
1 package (3 1/4 ounces) sliced pepperoni, cut in half (1 cup)
1/3 cup coarsely chopped drained roasted red bell peppers, from 7-ounce jar
1 jar (2 1/2 ounces) sliced mushrooms, drained
2 cups bite-size pieces romaine lettuce

Steps:

  • Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Stir together Seasoning mix, oil and cold water in large bowl; set aside.
  • Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, pepperoni, red bell pepper and mushrooms into seasoning mixture. Just before serving, stir in lettuce; toss with Croutons and Parmesan topping. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1290 mg

PEPPERONI CAESAR SALAD



Pepperoni Caesar Salad image

Make and share this Pepperoni Caesar Salad recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons mayonnaise
2 cloves garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
8 cups romaine lettuce, torn
1 cup thinly sliced pepperoni
1 1/2 cups caesar croutons
1/4 cup shredded parmesan cheese

Steps:

  • Combine dressing ingredients (first 7).
  • In large salad bowl, combine romaine and pepperoni.
  • Drizzle with dressing.
  • Sprinkle with croutons and parmasan.

Nutrition Facts : Calories 303.9, Fat 27.2, SaturatedFat 6.7, Cholesterol 32.1, Sodium 559.4, Carbohydrate 6.2, Fiber 1.3, Sugar 0.6, Protein 8.9

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

Steps:

  • Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
  • Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
  • Make the croutons: Preheat the oven to 400°F (200°C).
  • In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
  • Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

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

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

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.

CARROT PEPPERONI CAESAR SALAD



Carrot Pepperoni Caesar Salad image

Tasty salad with a nice kick. It's juicy, crunchy, and good!!!!!

Provided by fail fail try again

Categories     Caesar Salad

Time 20m

Yield 4

Number Of Ingredients 10

12 carrots, chopped
20 slices pepperoni, cut into eighths
¼ cup almonds
5 cups shredded lettuce
1 teaspoon grated Parmesan cheese
2 cups lemon juice
4 teaspoons vinegar
2 cups croutons
1 ⅓ cups Caesar dressing
2 tablespoons plain oatmeal

Steps:

  • Toss the carrots, pepperoni, almonds, and lettuce together in a bowl; top with the Parmesan. Drizzle the lemon juice and vinegar over the salad. Scatter the croutons over the salad. Spread the Caesar dressing over the top. Sprinkle the oatmeal over the salad to serve.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 50 g, Cholesterol 39.3 mg, Fat 40.5 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 7.8 g, Sodium 1257 mg, Sugar 14.8 g

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