CARROT CITRUS SALAD
Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.
Provided by METG
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
- Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 11.1 g, Fat 0.2 g, Fiber 5.3 g, Protein 1 g, Sodium 85.9 mg, Sugar 3.2 g
CITRUS CARROT SALAD
This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!
Provided by TheGlamChef
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
- Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g
MA'S CITRUS CRUNCH SALAD
Steps:
- For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate.
- For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve.
CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING
This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.
Provided by Kookaburra
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Don't peel the carrots.
- First, make the herb and spice paste for the carrots.
- In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
- Preheat oven to 180C (350F).
- Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
- Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
- Pour the spice paste mixture over the carrots and rub in well with your hands.
- Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
- Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
- (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
- While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
- Place avocado wedges into a large mixing bowl or salad bowl.
- Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
- In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
- Now, remove the roasting tin from the oven.
- Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
- Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
- Add the roasted carrots to the avocados in the bowl and pour over the dressing.
- Now roughly tear up the toasted bread slices and add to the salad.
- Add the mixed greens and toss the lot together.
- Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.
MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
Provided by WiGal
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots on the large holes of a box grater.
- Cook carrots for 2 minutes--optional step.
- Toss with only 1/4 cup of the dressing,.
- Garnish with nuts, raisins, and pine nuts if desired, and serve.
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GRATED CARROT SALAD WITH CITRUS DRESSING! - FORK IN THE …
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4/5 (2)Total Time 15 minsCategory Salads + Side DishesCalories 191 per serving
- Shred carrots: First, wash carrots and remove the greens, stems, and ends (save for other uses). Then cut carrots into 2-3 inch (5-7 centimeter) sections. Then attach the shredding tool to your food processor and drop each piece of carrot into the opening, using the safety tool to push the carrot down to be shredded. Continue until all carrots have been shredded.
- Make the dressing: To a medium mixing bowl add olive oil, juice from one orange, juice from one lemon, ground mustard, maple syrup, and a pinch of salt and pepper. Use a fork or whisk to mix until well combined and the dressing begins to thicken.
- Toss the carrots in the dressing: Add the shredded carrots to a large mixing bowl and pour in the citrus mustard dressing. Toss to combine until the carrots are well coated in the dressing. Sprinkle with caraway seeds before serving, if desired.
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CITRUS CARROT SALAD RECIPE | COOKING ON THE WEEKENDS
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5/5 (2)Total Time 27 minsCategory Appetizer, SaladCalories 123 per serving
- Fill a small bowl with ice water and set aside. Then peel the carrots and cut off the tops, leaving about 1/2 inch on. Place them in a steamer basket and steam over medium-high heat just until they're easily pierced with a fork, about 5 to 7 minutes.
- As soon as the carrots are done, add them to the bowl of ice water for a few seconds. (This stops the cooking process and helps keep the color.) Pat the carrots dry with a paper bowl and then slice them in half lengthwise. Set aside.
- Keeping them whole, peel the tangerines and then slice them horizontally into even-sized rounds, about 1/4-inch.
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