Disappearingcarrotsalad Recipes

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

MARINATED CARROT SALAD

Steps:

• Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don't overcook so that they are falling apart. Drain the carrots and let them cool.
• While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
• Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.

SPIRALIZED ASIAN CARROT SALAD

Steps:

• In a small bowl, mix together the Salad Dressing ingredients.
• Spiralize or shred the carrots into a large bowl.
• Add the remaining ingredients for the carrot salad.
• Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
• Transfer to a serving bowl and chill until ready to eat.

DISAPPEARING CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press cookie dough into the bottom of a baking sheet.
• Bake in the preheated oven until light-golden brown, 10 to 12 minutes. Remove from oven and cool completely.
• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; fold in cinnamon chips. Spread cream cheese mixture over cooled cookie and layer with apple slices. Sprinkle cinnamon sugar and nutmeg over apple slice layer. Cut into squares.