Carrot Salad With Marcona Almonds And Dried Mangoes Recipes

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MAPLE-ROASTED CARROT SALAD



Maple-Roasted Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 4 servings for lunch, 6 servings as a side dish

Number Of Ingredients 11

2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  • Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  • In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

CARROT SALAD WITH MARCONA ALMONDS AND DRIED MANGOES



Carrot Salad With Marcona Almonds and Dried Mangoes image

Sweet, crunchy, easy and tasty for pot luck, outdoor parties.I used kefir which I make thick by straining the whey. I just made again for the Fourth of July adding Pineapple and so so good!

Provided by Rita1652

Categories     Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 12

1 lemon, juice
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons lime basil (use a mix of all) or 2 tablespoons parsley (use a mix of all)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey or 1 tablespoon sugar
1/2 cup mayonnaise, optional for more creaminess
5 cups fresh shredded carrots
3/4 cup marcona almonds, rough chopped
1/4 cup crystallized ginger, rough chopped
3/4 cup dried mango, diced
1 cup diced fresh pineapple (optional)

Steps:

  • Mix dressing ingredients together.
  • Add remaining ingredients toss and chill for 1-24 hours.
  • Taste and adjust seasoning.
  • Garnish with fresh herbs.

Nutrition Facts : Calories 71, Fat 4.7, SaturatedFat 0.5, Cholesterol 1.5, Sodium 139.6, Carbohydrate 6.7, Fiber 1.6, Sugar 3.1, Protein 1.5

MANGO MARCONA ALMOND GAZPACHO WITH SHRIMP & MANGO SALAD



Mango Marcona Almond Gazpacho With Shrimp & Mango Salad image

Another recipe from "Top Chef" winner Stephanie Izard. Here's her description of the recipe: This recipe was originally developed when I was doing an event as a representative of the Mango board. I wanted to show the versatility of mangoes in a savory dish. It is a great soup for a hot summer day!

Provided by Raquel Grinnell

Categories     Mango

Time 50m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 19

1/2 cup bread cubes
3/4 cup orange juice
2 mangoes, large and very ripe
1 English cucumber, peeled and diced (about 1 1/2-2 cups)
1 cup almonds, must be marcona (spanish almonds, available at Trader Joe's and Whole Foods)
1 garlic clove, minced and smashed to a paste with 1/4 teaspoon coarse salt
2 tablespoons light olive oil
1 cup water
2 teaspoons sherry wine vinegar
2 teaspoons coarse salt
1/4 teaspoon fresh ground black pepper
1/4 lb shrimp, peeled and deveined (about 8 26/30 count)
1/2 teaspoon sambal oelek chili paste
1 garlic clove, minced
1 teaspoon coarse salt
fresh ground black pepper
1 tablespoon olive oil
2 tablespoons small diced mangoes (reserved from above)
5 basil leaves, cut into chiffonade

Steps:

  • Pour the orange juice over the bread cubes in a small mixing bowl and set aside to soak.
  • Peel and dice the mangos, setting aside enough for 2 tablespoons of very small pieces for garnish. Chill mango. Put the mango, cucumber, almonds, garlic paste, olive oil, and water in a blender. Add the bread cubes and the orange juice and process until very smooth. Stir in the vinegar and salt and pepper. Adjust seasoning to taste and transfer to the refrigerator for at least 30 minutes before serving.
  • Toss the shrimp with the sambal and garlic and season with salt and pepper. Heat the olive oil in a sauté pan over medium-high heat. Add the shrimp and sauté until cooked through, 1-2 minutes. Remove from the pan and chill.
  • Divide the gazpacho between serving bowls. Slice the sautéed shrimp and toss with the reserved mango and basil. Garnish each serving with a spoonful of the shrimp and mango mixture.

Nutrition Facts : Calories 441.3, Fat 29.3, SaturatedFat 3, Cholesterol 55.2, Sodium 1960.2, Carbohydrate 35.6, Fiber 6.8, Sugar 23.1, Protein 15.4

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