Tossed Salad With Carrot Dressing Recipes

TOSSED SALAD WITH CARROT DRESSING

Tossed Salad with Carrot Dressing image

We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings (3 cups dressing).

Number Of Ingredients 15

Ingredients

3/4 cup red wine vinegar
1 cup sugar
2 celery ribs, cut into chunks
1 small onion, cut into chunks
1 small carrot, cut into chunks
1/2 teaspoon salt
3/4 cup canola oil
SALAD:
8 cups spring mix salad greens
2 medium tomatoes, cut into wedges
1 medium cucumber, sliced
2 green onions, sliced
1/2 cup chow mein noodles
1/2 cup shredded cheddar cheese
1/2 cup dried cranberries

Steps:

In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving. , In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing.

Nutrition Facts : Calories 302 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 185mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

TOP BRASS TOSSED SALAD WITH ITALIAN DRESSING

Top Brass Tossed Salad with Italian Dressing image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup red wine vinegar
2 garlic cloves, lightly crushed and quartered
1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
2 large tomatoes, cut into wedges
2 English cucumbers, peeled and sliced
2 large carrots, peeled and sliced into rounds

Steps:

Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

ELEGANT TOSSED SALAD

Elegant Tossed Salad image

Impress someone special with this delightful salad of greens, mushrooms and leeks with a homemade Parmesan-Dijon dressing.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
2 teaspoons grated Parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 cups assorted bite-size pieces salad greens (2 oz)
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced leek
Croutons, if desired

Steps:

In tightly covered container, shake oil, vinegar, cheese, mustard and salt until well blended. Refrigerate at least 1 hour.
In large bowl, place salad greens, mushrooms and leek. Add dressing; toss to coat. Garnish with croutons.

Nutrition Facts : Calories 155, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg

CLASSIC TOSSED SALAD

Classic Tossed Salad image

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

TOSSED SALAD WITH SIMPLE VINAIGRETTE

Tossed Salad with Simple Vinaigrette image

This simple salad has a light, fresh, flavor. Friends who eat this salad for the first time in my home ask for the recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups torn leaf lettuce
1/3 cup thinly sliced peeled cucumber
1/4 cup chopped seeded tomato
2 fresh basil leaves, thinly sliced
1 green onion, sliced
2 teaspoons rice vinegar
1-1/2 teaspoons olive oil
Dash each salt and pepper

Steps:

In a small bowl, combine the lettuce, cucumber, tomato, basil and onion. In a small bowl, whisk the vinegar, oil, salt and pepper. Pour over salad; toss to coat.

Nutrition Facts : Calories 48 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING

Cooked Carrot Salad with Toasted Cumin Dressing image

Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian 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

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

Steps:

Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

WARM CARROT SALAD WITH TOASTED CUMIN DRESSING

Warm carrot salad with toasted cumin dressing image

A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 35m

Number Of Ingredients 9

Ingredients

2 tsp cumin seeds
750g carrots , cut into short sticks
2 tbsp extra-virgin olive oil
4 tbsp lemon juice
4 tsp light muscovado sugar
2 garlic cloves , thinly sliced
½ tsp paprika
handful of chopped coriander
finely grated zest of 1 lemon

Steps:

Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.

Nutrition Facts : Calories 141 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

THAT ADDICTING SALAD

That Addicting Salad image

The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!

Provided by MINNESOTAMOM

Categories Salad Green Salad Recipes

Time 12h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
2 tablespoons white sugar
1 (10 ounce) package spring lettuce mix
½ cup freshly grated Parmesan cheese
½ cup grated carrot
½ cup small cauliflower florets
½ cup bacon bits

Steps:

In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6.4 g, Cholesterol 23.7 mg, Fat 26.1 g, Fiber 0.8 g, Protein 7.5 g, SaturatedFat 5.4 g, Sodium 536.1 mg, Sugar 4.3 g

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