Carrot Salsasaladside Dish Recipes
CARROT SALSA
There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the carrots in the bowl of a food processor and pulse until finely chopped.
- Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.
CARROT SALSA/SALAD/SIDE DISH
I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.
Provided by CookETC
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrots till tender in microwave (about 4-6 minutes).
- Chop red onion and green bell pepper.
- FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
- FOR SALAD OR SIDE DISH: Leave carrots whole.
- Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
- Toss in the veggies, except the grape tomatoes.
- Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
- FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
- FOR SIDE DISH: heat in the microwave for about 2-3 minutes.
Nutrition Facts : Calories 378.5, Fat 31.9, SaturatedFat 4.2, Cholesterol 0.3, Sodium 656, Carbohydrate 23.5, Fiber 3.5, Sugar 14.8, Protein 2.2
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