ORANGE CARROT SALAD
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
THE RAINBOW ROOM'S CARROT AND PEANUT SALAD
Provided by Nigella Lawson
Categories Salad Side No-Cook Quick & Easy Vinegar Peanut Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1-2, depending on your compulsiveness or generosity
Number Of Ingredients 5
Steps:
- Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
PEPPERY FENNEL & CARROT SALAD
Savour the spicy Indian-tinged flavours of this fresh and light salad
Provided by Cathryn Evans
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 10m
Yield Serves 6 as a side dish
Number Of Ingredients 7
Steps:
- Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.
Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
MOROCCAN CARROT-BLOOD ORANGE SALAD
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees.
- Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams
ORANGE AND PEANUT SALAD
Make and share this Orange and Peanut Salad recipe from Food.com.
Provided by luvinlif2k
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel, section and remove membranes from oranges.
- In a large bowl, combine lettuce, orange sections, red onion and peanuts.
- In a blender combine remaining ingredients and blend on medium speed until smooth and creamy.
- Pour dressing over salad and toss.
Nutrition Facts : Calories 110.9, Fat 8, SaturatedFat 1.1, Sodium 4.8, Carbohydrate 8.5, Fiber 2, Sugar 5.4, Protein 3.1
HALLOUMI, CARROT & ORANGE SALAD
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Provided by Good Food team
Categories Lunch, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
- Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.
Nutrition Facts : Calories 338 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
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- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
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- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
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