Italian Carrot And Onion Salad Recipes

MARINATED CARROT SALAD

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Provided by TIA_DAWN

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

Marinated Carrot Salad image

Steps:

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g

Ingredients

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips

CARROT AND RED ONION SALAD

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Carrot and Red Onion Salad image

Steps:

Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

Ingredients

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

AUNT DOROTHY'S MARINATED CARROT SALAD

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

Aunt Dorothy's Marinated Carrot Salad image

Steps:

Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

Ingredients

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

QUICK CARROT SALAD

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Quick Carrot Salad image

Steps:

For Dressing: In a glass jar with a tight fitting lid combine the vinegar, sugar and salt. Screw on lid and shake vigorously until the salt and sugar has dissolved. Add the remaining dressing ingredients and shake vigorously until emulsified. Dressing will last up to 3 weeks in the refrigerator.
In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat. Taste and season with salt and pepper, if needed.

Ingredients

1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
1/3 cup olive oil
1/3 cup canola oil
1 tablespoon spicy brown mustard
1/4 teaspoon fresh ground black pepper
4 carrots, peeled and grated
1 medium red onion, thinly sliced
3 tablespoons Dressing
Salt and freshly ground black pepper

SICILIAN OLIVE SALAD

Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 as an antipasto

Number Of Ingredients 9

Sicilian Olive Salad image

Steps:

In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.

Ingredients

2 1/2 cups large green olives (about 1 pound)
3 celery ribs
1 carrot
1 small red onion
1 garlic clove
1/2 cup drained caperberries
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

RAW CARROT AND ONION SALAD

Categories Salad Onion No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Carrot Vegan Gourmet

Yield Serves 2

Number Of Ingredients 5

Raw Carrot and Onion Salad image

Steps:

In a bowl toss together the carrots, the onion, the oil, the zest, the lemon juice, and salt and pepper to taste until the salad is combined well.

Ingredients

2 large carrots, grated coarse (about 2 cups)
2 tablespoons finely chopped small white onion
1 tablespoon olive oil
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh lemon juice

More about "italian carrot and onion salad recipes"

ITALIAN CARROT SALAD RECIPE - COOKING WITH MAMMA C

Web Mar 26, 2023 Home » Side Dishes Italian Carrot Salad with Basil Published: Jan 4, 2016 · Modified: Dec 26, 2022 by Mamma C · This …
From cookingwithmammac.com
4.6/5 (5)
Total Time 25 mins
Category Side Dish
Calories 105 per serving

Fill a large pot 2/3 full with hot water. Set it on the stove over high heat and add a couple teaspoons of salt to the water. Cover the pot.
While your water is boiling, rinse and peel your carrots. Trim off and discard the ends. Cut each carrot in half so that it is 3-to-4 inches long. Cut each piece in half the long way to make the carrots thinner. If you have a thick carrot, you might want to cut it in half again the long way.
When the water is boiling, add the carrots to the pot. When the water returns to a boil, lower the heat and cover the pot. Boil the carrots for 10 minutes, or until they are done to your liking. (Check by inserting a fork in one or tasting it.)
While the carrots are cooking, stack your basil leaves and roll them tightly into a cylinder shape. Slice your cylinder of basil into pieces about 1/4 inch wide. This will give you ribbons of basil (chiffonade).

Italian Carrot And Onion Salad Recipes

MARINATED CARROT SALAD

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

CARROT AND RED ONION SALAD

AUNT DOROTHY'S MARINATED CARROT SALAD

QUICK CARROT SALAD

SICILIAN OLIVE SALAD

RAW CARROT AND ONION SALAD

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