Carrot Salad With Orange Green Olives And Green Onions Recipes

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CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS



Carrot Salad with Orange, Green Olives, and Green Onions image

Categories     Salad     Olive     Onion     Appetizer     Vegetarian     Quick & Easy     Lemon     Orange     Carrot     Summer     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes16 servings

Number Of Ingredients 10

3 pounds carrots, peeled, cut on diagonal into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions
Orange slices
Fresh Italian parsley sprigs

Steps:

  • Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
  • Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

CARROT SALAD WITH GREEN ONIONS



Carrot Salad with Green Onions image

Categories     Salad     Onion     Vegetable     Side     No-Cook     Vegetarian     Carrot     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

2 pounds carrots, peeled, coarsely grated (about 7 cups)
6 green onions, chopped
3 tablespoons minced fresh parsley
3 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 teaspoons Dijon mustard
1/2 cup olive oil
8 whole red cabbage leaves

Steps:

  • Mix carrots, green onions and parsley in large bowl to blend.
  • Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
  • Spoon salad into cabbage leaves; arrange on platter and serve.

ORANGE CARROT SALAD



Orange Carrot Salad image

This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

3 cups shredded carrots
2 medium oranges, peeled
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

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