CARROT SALAD WITH HONEY AND MUSTARD
The honey-mustard in the dressing takes the carrots to the next level. No longer are they simply grated carrots.
Provided by FarAwayLea
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the mayonnaise, mustard, honey and lemon juice.
- Coarsely grate the carrots and put into salad bowl.
- Peel the peaches/nectarines, cut into cubes and add to bowl.
- Add the raisins/cranberries Pour the dressing over the salad.
- Decorate with almonds and serve.
Nutrition Facts : Calories 107.3, Fat 3.4, SaturatedFat 0.4, Cholesterol 1.3, Sodium 92.7, Carbohydrate 19.7, Fiber 2.3, Sugar 14.5, Protein 1.7
SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
HONEY MUSTARD CARROTS
After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.
EASY HONEY MUSTARD CARROTS
Wonderful color and flavor make fresh carrots a standout side dish. Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.
Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARROTS IN HONEY MUSTARD SAUCE
Make and share this Carrots in Honey Mustard Sauce recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
- Drain unless you have reduced all the water.
- Place butter, dark brown sugar, mustard and honey in heavy saucepan.
- Cook over low heat, stirring constantly until thick and syrupy.
- Add cooked carrots and toss to coat them with sauce.
- Season to taste (use white pepper instead of black).
- Serve hot, sprinkled generously with the chopped parsley.
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- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
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