Carrot Salad With Honey And Mustard Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

CARROT SALAD WITH HONEY AND MUSTARD

Steps:

• Mix together the mayonnaise, mustard, honey and lemon juice.
• Coarsely grate the carrots and put into salad bowl.
• Peel the peaches/nectarines, cut into cubes and add to bowl.
• Add the raisins/cranberries Pour the dressing over the salad.
• Decorate with almonds and serve.

FRENCH CARROT SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Place beans in a microwave safe bowl and add ¼ cup of olive oil,1 tablespoon of lemon juice, ¼ teaspoon salt, and ground pepper to the beans. Mix until combined.
• Heat the beans on high for 90 seconds. Toss the beans and let the beans cool while preparing the other ingredients.
• Place the carrots, raisins, sunflower seeds, green onions, and parsley in a large salad bowl and toss ingredients together.
• Prepare the dressing. Add the mustard, honey, both vinegars, garlic, paprika, and cayenne pepper, and the remaining tablespoon of olive oil to a mason jar. Cover the jar and shake the ingredients together until completely combined.
• Add the beans (including the oil) to the bowl with the carrots. Fold the beans into the salad.
• Drizzle half the salad dressing over the carrots and toss. Taste the salad and add any remaining dressing that you would like.
• Finally, top the salad with blue cheese crumbles.
• Eat immediately or place in the refrigerator to chill for a cold salad.

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.

CARROT SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Using a box grater, mandolin or food processor with a grate attachment, grate the carrots. Transfer the grated carrot into a bowl.
• In a small bowl whisk together the mayonnaise, dijon mustard, honey, apple cider vinegar, salt and pepper.
• Add to the bowl with the carrots the chopped parsley, sunflower seeds and diced shallots and then toss everything in the dressing. Serve.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

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.

HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

EASY HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.

HONEY-MUSTARD MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
• Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

CARROTS IN HONEY MUSTARD SAUCE

Steps:

• Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
• Drain unless you have reduced all the water.
• Place butter, dark brown sugar, mustard and honey in heavy saucepan.
• Cook over low heat, stirring constantly until thick and syrupy.
• Add cooked carrots and toss to coat them with sauce.
• Season to taste (use white pepper instead of black).
• Serve hot, sprinkled generously with the chopped parsley.