Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipes

CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING

Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing image

This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed orange juice
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
Coarse salt and freshly ground pepper
2 Granny Smith apples
1 jicama (about 1 pound), peeled
2 carrots
1/2 head small green cabbage, finely shredded

Steps:

In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING

Jicama Salad With Carrot Shreds and Citrus Dressing image

Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.

Provided by dicentra

Categories Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb jicama, peeled
1 small carrot, peeled and finely shredded
1/4 cup orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt

Steps:

Cut jicama into julienne strips. Put in a medium bowl.
Add carrot shreds and toss.
In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
Cover and shake well. Pour dressing over salad and toss. Serve cold.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

CREAMY BASIL DRESSING

Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Blender Food Processor Citrus Garlic Herb Onion No-Cook Vegetarian Yogurt Salad Dressing

Yield Makes about 3/4 cup (about 12 servings)

Number Of Ingredients 8

Ingredients

1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Steps:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
Stir in sliced basil and serve.

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