Lebanese Carrot And Orange Salad Recipes

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HALLOUMI, CARROT & ORANGE SALAD



Halloumi, carrot & orange salad image

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day

Provided by Good Food team

Categories     Lunch, Starter

Time 20m

Number Of Ingredients 8

2 large oranges
1½ tbsp wholegrain mustard
1½ tsp honey
1 tbsp white wine vinegar
3 tbsp rapeseed or olive oil, plus extra for frying
2 large carrots, peeled
225g block halloumi, sliced
100g bag watercress or baby spinach

Steps:

  • Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
  • Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Nutrition Facts : Calories 338 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

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.

CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

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.

MIDDLE EASTERN CARROT SALAD



Middle Eastern carrot salad image

A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats

Provided by Good Food team

Categories     Side dish

Time 15m

Number Of Ingredients 6

½ tsp orange blossom water
½ tsp ground cumin
1 tbsp extra virgin olive oil
juice ½ lemon
500g carrot , shredded or grated
large handful small mint leaves

Steps:

  • Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
  • Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

LEBANESE CARROT AND ORANGE SALAD



Lebanese Carrot and Orange Salad image

Make and share this Lebanese Carrot and Orange Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Lebanese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded carrots
2 large oranges, peeled and sectioned, then cut into pieces
1/2 cup onion, cut into thin slices
1/3 cup raisins
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon water

Steps:

  • In a medium bowl, combine carrots, oranges and raisins.
  • Toss to combine.
  • In a small bowl, combine remaining ingredients.
  • Spoon over carrot mixture. Mix well.
  • Chill several hours or overnight.
  • Mix before serving.
  • Note: preparation time does not include chilling time.

CARROTS A LA ORANGE



Carrots a la Orange image

This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.

Provided by larkspur

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package carrots, peeled and sliced
1 tablespoon white sugar
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon ground ginger
¼ cup orange juice
2 tablespoons butter

Steps:

  • Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
  • Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g

SPICED CARROT AND ORANGE SALAD



Spiced Carrot and Orange Salad image

This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!

Provided by Leggy Peggy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

450 g carrots (about 1 pound)
1 large orange
1/8-1/4 cup cilantro leaf (coriander)
1/8-1/4 cup mint leaf
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon icing sugar (confectioners)
sea salt
fresh ground black pepper

Steps:

  • Peel the carrots and grate them coarsely.
  • Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
  • Finely chop the coriander (cilantro) and mint leaves.
  • Put the grated carrot, orange segments in a large bowl.
  • Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 0.7, Sodium 52.6, Carbohydrate 13.2, Fiber 3, Sugar 8.2, Protein 1.1

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