FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
Provided by Jennifer Segal
Categories Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Shred the carrots in a food processor. Set aside.
- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg
LIMONCELLO CARROT SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
- Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.
HOLIDAY CARROT SALAD
Make and share this Holiday Carrot Salad recipe from Food.com.
Provided by Tonkcats
Categories Pineapple
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and chill for a few hours.
- T his is really good so different to the usual carrot salad.
Nutrition Facts : Calories 82.2, Fat 2.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 86.6, Carbohydrate 15.2, Fiber 2.4, Sugar 8.6, Protein 0.9
SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.
Provided by Louisa Shafia
Categories Salad Carrot Radish Spring Passover Seed Herb Chive Side Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
- Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
- Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
- Do Ahead
- Dressing can be made 5 days ahead. Chill in a resealable container.
SWEET HOLIDAY CARROTS
Fit for the finest holiday table, dried cranberries plumped in a mixture of honey and lemon juice guarantee a sweet-tart glaze for tender carrots. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Place carrots and water in a large saucepan. Bring to a boil; reduce heat. Cover and simmer 5 minutes. , Add pineapple, apple, cranberries, honey, lemon juice and salt; cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally., Combine butter, flour and cinnamon; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with walnuts before serving.
Nutrition Facts : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 321mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 3g protein.
THANKSGIVING CARROT SALAD
This one is one of my favorites, so easy and delicious. You can use La lechera® dulce de leche condensed milk instead of the original condensed milk.
Provided by male
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 32.7 g, Cholesterol 8.3 mg, Fat 14.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 97.9 mg, Sugar 25.2 g
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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