Carrot Ribbon Salad Recipe 455

VEGGIE RIBBON SALAD

Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

CARROT RIBBON SALAD RECIPE - (4.5/5)

Carrot Ribbon Salad Recipe - (4.5/5) image

Provided by KatrinaB

Number Of Ingredients 8

Ingredients

2 medium carrots
Fresh oregano leaves
1 ounce white balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 ounce extra virgin olive oil

Steps:

Peel carrots. Using the vegetable peeler make ribbons out of each carrot. Toss ribbons with fresh oregano leaves. For the dressing: combine white balsamic vinegar, honey, Dijon, salt and pepper and whisk. Slowly add extra virgin olive oil and whisk into emulsion. Pour over carrot ribbons.

FRISéE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE

Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette image

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.

Provided by Mindy Fox

Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Low Cal Carrot Healthy Vegan Lemon Lemon Juice Herb Grape Shallot Pistachio Parsley Small Plates

Yield 8-10 servings

Number Of Ingredients 15

Ingredients

1 large shallot, thinly sliced
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt
3/4 cup unsalted, shelled raw pistachios, coarsely chopped
1 tablespoon olive oil
2 teaspoons za'atar, divided
1 1/2 teaspoons honey
1/4 cup extra-virgin olive oil
4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
2 cups flat-leaf parsley leaves with tender stems
1 1/2 cups green seedless grapes, quartered, divided
Flaky sea salt
Freshly ground black pepper

Steps:

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

CARROT RIBBON SALAD

Carrot Ribbon Salad image

Make and share this Carrot Ribbon Salad recipe from Food.com.

Provided by Sackville

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 small carrots, peeled
1 garlic clove, crushed
1 small red chili pepper, chopped
1 tablespoon white wine vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon sesame seeds, toasted
3 tablespoons mint, chopped (optional)
3 tablespoons coriander, chopped (optional)

Steps:

Slice the carrots into thin, long ribbons using a vegetable peeler.
Place the carrot strips in a mixing bowl and season with salt and pepper.
Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
Leave for 5-10 minutes.
Before serving, sprinkle with sesame seeds and chopped mint and coriander.

Nutrition Facts : Calories 283.9, Fat 25.1, SaturatedFat 3.3, Sodium 204.9, Carbohydrate 14.8, Fiber 2.3, Sugar 9.8, Protein 2.1

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Carrot Ribbon Salad With Ginger, Parsley, and Dates image

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

Steps:

Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Top the salad with the remaining almonds and dates and serve.

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