Carrot Salad With Honey Mustard Dressing 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.

HONEY MUSTARD SALAD DRESSING

Steps:

• Put the mayonnaise, mustard and honey in a mixing bowl and whisk together until evenly incorporated.

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.

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.

SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool. , In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool., In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.

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.

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.