CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES
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
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.
CARROT, DATE AND FETA SALAD
Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
CARROT AND PARSLEY SALAD
Provided by Trish Hall
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and wash the carrots. Using a grater, grate them into threads.
- Pick the leaves off the parsley. Wash, dry and chop the leaves.
- Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
- Stir in the carrots and parsley. Season with salt, and mix well.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams
MOROCCAN CARROT AND DATE SALAD
From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).
Provided by Busters friend
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
- Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
- Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
- Allow to sit an hour at room temperature before serving.
Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2
CUCUMBER, CARROT, AND GINGER SALAD
This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!
Provided by Anne Talbot-Kleeman
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
- Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g
CARROT SALAD WITH GINGER
Quick and easy gingered carrot salad. I think it tastes best after 24 hours.
Provided by Anne
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g
CARROT AND PARSLEY SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
- Serve the salad on its own or with the fricassee of squid and potato.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams
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