Carrot And Parsley Salad Recipes
CARROT SALAD WITH PARSLEY AND SPRING ONIONS
It is best to make this salad an hour ahead so the flavors come together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Combine carrots, onions, and parsley in a large bowl; toss well.
- Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
- Before serving, squeeze lemon over the top.
CARROT AND PARSLEY SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
- Serve the salad on its own or with the fricassee of squid and potato.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams
MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON
Provided by Aarti Sequeira
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
- In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
- Store in the refrigerator until serving time.
CHICKPEA, CARROT AND PARSLEY SALAD
Serve this with warmed pita bread, sliced into wedges. Representing NA*ME for ZWT 6. From Fine Cooking
Provided by cookiedog
Categories Beans
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
- In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Nutrition Facts : Calories 366.4, Fat 22.1, SaturatedFat 3, Sodium 438.4, Carbohydrate 36.7, Fiber 8, Sugar 2.2, Protein 7.8
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