CRUNCHY CHEERIOS®-COATED CARROT-CHEESE BALLS
Cheerios cereal takes a turn as an appetizer, with this cheese-and-veggie rich snack.
Provided by Betty Crocker Kitchens
Categories Snack
Time 8h40m
Yield 20
Number Of Ingredients 5
Steps:
- In medium bowl, place cheeses; let stand at room temperature about 20 minutes or until softened. Beat milk, 1 tablespoon at a time, into cheeses with electric mixer on low speed until well blended. Stir in carrots.
- Roll cheese mixture into 20 (1-inch) balls. Place on plate; cover and refrigerate at least 8 hours but no longer than 24 hours.
- Just before serving, roll cheese balls in cereal. If desired, serve on baked whole-wheat crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
CRUNCHY CARROT SALAD
"These carrots make a beautiful presentation and are absolutely delicious," says Jennifer Cain from Bel Air, Maryland. "They've been a hit with everyone who has tasted them, including my husband, who doesn't typically care for carrots!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sugar, vinegar and salt. Add carrots; toss to coat. Divide between two plates. Sprinkle with red pepper, onion, almonds and sesame seeds.
Nutrition Facts : Calories 78 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY CARROT BALL
Goodness, gracious, great balls of cheese! This one has the added appeal of crunchy carrots and nutty cereal! It's especially great served with crackers.
Provided by Sara
Categories Cold Cheese Dips
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Beat together cream cheese and Cheddar cheese. Stir in honey and carrots. Refrigerate the mixture until cooled.
- When the mixture is cool, shape it into balls. Combine the cereal and parsley. Roll the balls in the cereal-parsley mixture and serve.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 9.6 g, Cholesterol 20.3 mg, Fat 6.6 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 140 mg, Sugar 3.3 g
CARROT CAKE FREEZER ENERGY BALLS
These freezer energy balls are sweetened with peanut butter and honey.
Provided by Yoly
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
- Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.1 g, Fat 4.9 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 56.4 mg, Sugar 6.5 g
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
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