FRISéE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Provided by Mindy Fox
Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Low Cal Carrot Healthy Vegan Lemon Lemon Juice Herb Grape Shallot Pistachio Parsley Small Plates
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
- Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
- Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
- Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.
VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Provided by Antoni Porowski
Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
- In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
- Top the salad with the remaining almonds and dates and serve.
CARROT, DATE AND FETA SALAD
Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
CARROT RIBBON SALAD
Make and share this Carrot Ribbon Salad recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Slice the carrots into thin, long ribbons using a vegetable peeler.
- Place the carrot strips in a mixing bowl and season with salt and pepper.
- Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
- Leave for 5-10 minutes.
- Before serving, sprinkle with sesame seeds and chopped mint and coriander.
Nutrition Facts : Calories 283.9, Fat 25.1, SaturatedFat 3.3, Sodium 204.9, Carbohydrate 14.8, Fiber 2.3, Sugar 9.8, Protein 2.1
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