Marinated Cauliflower And Carrots With Mint Recipes

MARINATED CAULIFLOWER

Raw cauliflower marinated in Italian dressing.

Provided by Kathy

Categories Appetizers and Snacks

Time 12h30m

Yield 10

Number Of Ingredients 5

Marinated Cauliflower image

Steps:

Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g

Ingredients

1 head cauliflower, broken into small florets
1 (8 ounce) bottle Italian dressing
1 cup mayonnaise
¼ cup bacon bits
¼ cup grated Parmesan cheese

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

MARINATED CAULIFLOWER SALAD

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Marinated Cauliflower Salad image

Steps:

In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

CAULIFLOWER & CARROT SALAD

Keep this healthy salad in the fridge to serve with cold meats or cheese

Provided by Mary Cadogan

Categories Side dish

Time 15m

Number Of Ingredients 9

Cauliflower & carrot salad image

Steps:

Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

Nutrition Facts : Calories 141 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

Ingredients

1 small or ½ large cauliflower
2 carrots , grated
1 red onion , finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

CARROTS WITH MINT

Provided by Pierre Franey

Categories easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Carrots With Mint image

Steps:

Trim off the ends of each carrot and scrape the sides.
Cut the carrots crosswise into rounds, each about 1/8 inch thick.
There should be about 4 cups.
Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
Add the mint and cumin and stir to blend. Serve.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

6 to 8 large carrots, about 1 1/2 pounds
2 tablespoons butter
1/2 cup chicken broth
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin

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Marinated Cauliflower And Carrots With Mint Recipes

MARINATED CAULIFLOWER

Raw cauliflower marinated in Italian dressing.

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.

MARINATED CAULIFLOWER SALAD

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

CAULIFLOWER & CARROT SALAD

Keep this healthy salad in the fridge to serve with cold meats or cheese

CARROTS WITH MINT

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