RADISH AND CARROT SALAD WITH TUNA AND CAPERS
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Provided by Jill Santopietro
Categories Salad Kid-Friendly Quick & Easy Dinner Lunch Tuna Carrot Radish Spring Summer Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
- Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
- Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
SPIRALIZED CARROT AND RADISH SALAD WITH PEACH VINAIGRETTE
Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 1
Number Of Ingredients 9
Steps:
- Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
- Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
- Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 15.8 g, Fat 21 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 233.1 mg, Sugar 7.9 g
CARROT, ORANGE AND RADISH SALAD
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
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 & TUNA SALAD
This recipe is by Harumi Kurihara, who is reportedly sort of the Japanese parallel to Martha Stewart or Delia Smith. She says it is one of the most popular dishes she has ever developed. Though it is from a Japanese cook, it's not a traditionally Japanese dish, but more international. I wasn't sure what to make of it - The carrots are fairly sweet, and the dressing quite tangy, so the effect is sweet-tart in the way that coleslaw often is (it doesn't really taste like coleslaw; I'm just trying to explain an aspect of the flavor). I have never been a big fan of that flavor, but I know a lot of people love it, so I thought I'd post this. Her method of quickly steaming the carrots in the microwave is definitely good. Ms. Kurihara pictures this served with Japanese dishes, but I think it would be good served with American picnic barbecue foods like hamburgers and barbecued chicken! The cookbook was translated from Japanese to English in England, so the measurements are British-style. I have tried to give American measurement equivalents where I could; these are approximations. I bought the carrots pre-slivered in the salad section; that made it quite easy.
Provided by Nose5775
Categories Tuna
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the carrots in a microwave-safe bowl or dish.
- Mix in the onions, garlic, and oil.
- Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
- Drain the tuna.
- Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
- Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
- Serve warm or cold.
- She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.
RADISH, CARROT & CILANTRO SALAD
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. -Christina Baldwin, Covington, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT RADISH SALAD
Carole Resnick's salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARLA'S HEALTHY CARROT & TUNA SALAD
This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.
Provided by - Carla -
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain tuna.
- Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
- Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.
MEDITERRANEAN TUNA AND RADISH SALAD
Provided by Lauren Chattman
Yield Serves 4 as a main course
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil, and salt in a small bowl.
- Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
- Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.
TUNA SALAD WITH HARD-COOKED EGGS, RADISHES, AND CAPERS RECIPE
Provided by jargrr
Number Of Ingredients 10
Steps:
- Directions 1. Combine onion and 2 tablespoons oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. 2. Stir eggs, celery, radishes, capers, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion mixture, and remaining 6 tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)
CARROT, ZUCCHINI AND RADISH SALAD
Provided by Jacques Pepin
Categories salads and dressings, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
- Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams
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