Carrot And Cracker Salad Food

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• 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.

CARROT AND CRACKER SALAD

Steps:

• Mix the first five ingredients together.
• Add enough mayonnaise to achieve the consistency you desire.
• Add seasoning to taste.
• Serve immediately.

CRACKER BARREL BABY CARROTS

Steps:

• Melt bacon grease in boiler.
• Add carrots and enough water to cover the top of carrots.
• Cover with a lid and place on medium heat and bring to a boil.
• Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
• When carrots become tender pour half of the water off.
• Add melted butter,sugar and honey to carrots.
• Place lid on pot and cook until completely tender.

COOKED CARROT SALAD

Steps:

• Wash, scrape and slice carrots into 1/4 inch thick rounds.
• Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
• Drain carrots and place in serving bowl.
• Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

SIMPLE CARROT SALAD

Steps:

• Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
• While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
• Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

CRACKER SALAD

Steps:

• Chop first three ingredients and put in mixing bowl. Crush the crackers and add to bowl of veggies.
• Add Mayonnaise and mix well.
• You can eat immediately or if you let sit in fridge overnight, the juices from the tomato will turn the crackers slightly pink and when eaten, people think there is shrimp or cheese in it. It is quite delightful as a very colorful and delicious salad.
• I have even used as an appetizer serving it with celery sticks or even on more crackers.
• Try it -- you won't believe how good it is!

CARROT & CARAWAY CRACKERS

Steps:

• Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.
• Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée - add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.
• To serve, spoon the purée - or, if you want to be extra fancy, transfer it to a piping bag and pipe it - onto the oatcakes and top each with a little dill and a veg crisp.

GEORGIA CRACKER SALAD

Steps:

• In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces.
• Add the remaining ingredients, mix well, and serve immediately.
• Season, to taste, with salt and pepper.

GRANDMA'S CARROT SALAD

Steps:

• Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

CLASSIC CARROT SALAD

Steps:

• In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
• Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
• Refrigerate for at least 1 hour, then serve chilled.