Peanut Orange And Carrot Salad Recipes

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

Ingredients

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

Ingredients

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.

TURKEY SALAD WITH ORANGE PEANUT DRESSING

Turkey Salad with Orange Peanut Dressing image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 10

Ingredients

1 (10.25 oz.) jar Smucker's® Sweet Orange Low Sugar Marmalade, (1 cup)
1/3 cup Smucker's Chunky Natural Peanut Butter, stirred
1/4 cup light salad dressing
1/4 cup lowfat sour cream
1/2 teaspoon curry powder
1 cup prepared julienne-cut carrots
1/2 cup dried cranberries
1 pound fully cooked smoked turkey from deli, sliced 1/2-inch thick, cut into 1/2-inch cubes
1 cup diced Granny Smith apples
1 head Boston or Bibb lettuce, with leaves separated

Steps:

For Orange Peanut Dressing: COMBINE marmalade, peanut butter, salad dressing, sour cream and curry powder in a mixing bowl until well blended.
For Turkey Salad: ADD carrots, cranberries, turkey and apples to Orange Peanut Dressing in mixing bowl; stir well to combine. At this point salad can be made ahead and held overnight in the refrigerator.
To serve: FORM a lettuce cup using one or two lettuce leaves; place on salad plate. Fill with 1/2 cup turkey salad. Repeat to make 5 servings.

THE RAINBOW ROOM'S CARROT AND PEANUT SALAD

The Rainbow Room's Carrot and Peanut Salad image

Provided by Nigella Lawson

Categories Salad Side No-Cook Quick & Easy Vinegar Peanut Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 1-2, depending on your compulsiveness or generosity

Number Of Ingredients 5

Ingredients

4 medium carrots, peeled
1/3 cup salted peanuts
2 tablespoons red wine vinegar
2 tablespoons peanut oil
few drops sesame oil

Steps:

Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.

SALAD WITH CARROTS

Salad with Carrots image

Peanut butter is a scrumptious addition to this simple salad. With just a few basic ingredients, you can have it ready in no time.-Esther Bane, Glidden, Iowa

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 3-4 servings.

Number Of Ingredients 4

Ingredients

1/3 cup mayonnaise
2 tablespoons peanut butter
2 cups shredded carrots
1/3 cup raisins

Steps:

In a bowl, combine the mayonnaise and peanut butter. Stir in carrots and raisins. Cover and refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 19g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 158mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein.

ORANGE AND PEANUT SALAD

Orange and Peanut Salad image

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

Provided by luvinlif2k

Categories Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 seedless oranges
1 head boston lettuce, broken in small pieces
1/2 medium red onion, sliced and separated
1/2 cup peanuts, crushed
1 garlic clove, peeled
1/4 cup orange juice
1 1/2 tablespoons wine vinegar
1 tablespoon lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon prepared mustard
2 teaspoons orange peel, grated
2 tablespoons oil

Steps:

Peel, section and remove membranes from oranges.
In a large bowl, combine lettuce, orange sections, red onion and peanuts.
In a blender combine remaining ingredients and blend on medium speed until smooth and creamy.
Pour dressing over salad and toss.

Nutrition Facts : Calories 110.9, Fat 8, SaturatedFat 1.1, Sodium 4.8, Carbohydrate 8.5, Fiber 2, Sugar 5.4, Protein 3.1

NUTTY CARROT SALAD

Nutty Carrot Salad image

With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.-Tami Escher, Dumont, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
1/4 to 1/2 cup raisins
1/4 to 1/2 cup sunflower kernels
1/4 cup salted peanuts
1/4 cup peanut butter
1/4 cup vanilla yogurt
1/4 cup mayonnaise
1/8 teaspoon salt
Lettuce leaves

Steps:

In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

Nutrition Facts :

PEANUT, ORANGE, AND CARROT SALAD

Peanut, Orange, and Carrot Salad image

Got this recipe out of Rachel Raye's magazine two summers ago. It's become a great favorite. Don't skimp on the fresh ginger!

Provided by lecole54

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup peanut butter (smooth)
3 tablespoons tamari (dark soy)
1 orange, juice of
one 1-inch piece ginger, peeled and grated
one 1 lb. bag shredded carrot
4 scallions, thinly sliced
1/4 cup chopped peanuts
salt and pepper

Steps:

In a medium microwave-able bowl, microwave the peanut butter for about 10 seconds to soften. Whisk in the tamari, orange juice and ginger; stir in a splash of hot water if the sauce begins to tighten up.
Stir the carrots into the dressing and toss.
Scatter the scallions and peanuts on the salad; season to taste with salt and pepper.
Best if allowed to chill in the refrigerator for a bit.

Nutrition Facts : Calories 84.6, Fat 6.3, SaturatedFat 1.1, Sodium 416.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.1, Protein 4.1

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