Rainbow Carrot Salad With Honey Lemon Dressing Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

Ingredients

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
Place in a bowl with green onion and parsley.
Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

HONEY-LEMON ROASTED CARROT SALAD

Honey-Lemon Roasted Carrot Salad image

A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.

Provided by thehungryscientist

Time 45m

Number Of Ingredients 11

Ingredients

2 pounds carrots, peeled and bias-sliced
3 tablespoons olive oil, divided
3 cloves garlic, sliced
2 tablespoons lemon juice
2 teaspoons honey
0.25 teaspoon salt
0.25 teaspoon freshly ground black pepper
2 cups arugula
0.333 cup dried cranberries
2 tablespoons dry roasted sunflower seeds
shaved Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 199 mg, Fat 9 g, UnsaturatedFat 0 g

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