CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT AND RAISIN SALAD---MOROCCAN STYLE
A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
Provided by NoSpringChicken
Categories Moroccan
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
- Stir to dissolve sugar and salt.
- Stir in olive oil, parsley and raisins.
- Add carrots and toss to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
MOROCCAN CARROT SALAD
Steps:
- In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
- For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
- Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
MOROCCAN-STYLE CARROT SALAD
Provided by John Willoughby
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 277 milligrams, Sugar 11 grams
MOROCCAN CARROT SALAD
Cumin and cayenne give this bright orange salad its bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
- In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
- In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
- Add carrots, pistachios, and cilantro to dressing; toss to combine.
Nutrition Facts : Calories 214 g, Fat 11 g, Fiber 6 g, Protein 4 g
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