Orange Carrot Salad Recipes

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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 ORANGE SALAD



Carrot Orange Salad image

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

Provided by dicentra

Categories     Oranges

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups grated carrots
2 navel oranges
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon ground cinnamon

Steps:

  • Place carrots in a bowl and set aside.
  • Remove peel and all of the white pith from the oranges. Section the oranges, reserving all of the juices for the salad. Add segments to the carrots.
  • Combine orange juice, lemon juice honey and cinnamon in a small bowl and pour over the orange/carrot mixture. Toss gently to combine.
  • Let stand for at least 10 minutes before serving.

Nutrition Facts : Calories 98, Fat 0.4, SaturatedFat 0.1, Sodium 77, Carbohydrate 24.5, Fiber 4.8, Sugar 15.4, Protein 1.7

CARROT, ORANGE AND RADISH SALAD



Carrot, Orange and Radish Salad image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Steps:

  • Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

CARROT GELATIN SALAD



Carrot Gelatin Salad image

Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!

Provided by ASTENG

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 5h15m

Yield 8

Number Of Ingredients 3

1 (6 ounce) package lemon flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
4 large carrots, shredded

Steps:

  • In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
  • When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 32.6 g, Fat 0.1 g, Fiber 1.6 g, Protein 2.5 g, Sodium 140.1 mg, Sugar 30 g

ORANGE GLAZED CARROTS



Orange Glazed Carrots image

A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.

Provided by HEIDI S.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 pound baby carrots
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Steps:

  • Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
  • Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g

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.

MOROCCAN CARROT-BLOOD ORANGE SALAD



Moroccan Carrot-Blood Orange Salad image

Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1/4 cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
1/4 cup pitted, oil-cured olives, roughly chopped

Steps:

  • Heat oven to 425 degrees.
  • Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
  • Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
  • Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
  • Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams

CARROT & ORANGE SALAD



Carrot & Orange Salad image

Counts as 2 of your 5-a-day. For more carrot recipes visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 10m

Yield Serves 4

Number Of Ingredients 5

2 medium oranges
2 carrots, peeled
25g/1oz natural, roasted (unsalted) peanuts
1 (130g) bag rocket salad mix
3 tbsp reduced fat houmous

Steps:

  • Use a knife to remove the skin and pith from the oranges. Then use a knife to slice between the membrane of the oranges to release the segments. Squeeze the remaining juice form the membrane into the bowl.
  • Add the houmous to the bowl and whisk together with seasoning to taste to make a dressing with drizzling consistency.
  • Place the orange segments in a serving bowl. Coarsely grate the carrots and add to the bowl with the peanuts and leaves. Drizzle over the dressing and toss well to mix. Serve immediately.

ORANGE CANDIED CARROTS



Orange Candied Carrots image

My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. -Lori Lockrey, West Hill, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 6

1 pound carrots, cut into 1/2-inch slices
1/4 pound butter, softened
1/4 cup jellied cranberry sauce
1 orange zest strip (1 to 3 inches)
2 tablespoons brown sugar
1/2 teaspoon salt

Steps:

  • Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. , Meanwhile, in a blender, combine the butter, cranberry sauce, orange zest, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.

Nutrition Facts : Calories 404 calories, Fat 31g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 767mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 5g fiber), Protein 2g protein.

CARROT SALAD WITH FRESH ORANGE JUICE



Carrot Salad With Fresh Orange Juice image

Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.

Provided by PalatablePastime

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

3 carrots, peeled
1 orange, juice of, only
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange flower water
1/4 cup blanched almond, toasted and chopped

Steps:

  • Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
  • Garnish with almonds.

Nutrition Facts : Calories 62.7, Fat 3.2, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7.9, Fiber 1.6, Sugar 5, Protein 1.7

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

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.

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From pinterest.com


CARROT AND ORANGE SALAD RECIPE | MYRECIPES
Directions Step 1 Combine first 4 ingredients in a medium bowl. Add carrot, and toss to combine. Step 2 Top with orange slices, drizzle with oil, and sprinkle with …
From myrecipes.com


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