ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE
I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.
Provided by Kardea Brown
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
FENNEL & CARROT SALAD
This gorgeous spring Fennel & Carrot Salad has mixes delicate strands of vegetables with red onion, toasted walnuts and a zingy vinaigrette.
Provided by Laura
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- Add the fennel, carrot, onion, and walnuts to a mixing bowl. In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.
Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 113 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
CARROT AND RAISIN SALAD WITH FENNEL
Make and share this Carrot and Raisin Salad With Fennel recipe from Food.com.
Provided by Chef at Heart
Categories Vegetable
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor combine carrots fennel and green onion.
- process until coarsely grated.
- Add mayo, cream, oil, vinegar, sugar.
- Continue processing until well mixed.
- If to dry add more mayo.
- Transfer to bowl, add raisins and mis well.
- Refrigerate 2 hours for flavours to blend.
- ****you can add 1 cup chicken if desired.
- ***consider omitting salt if on a low sodium diet.
Nutrition Facts : Calories 667, Fat 39.8, SaturatedFat 8.4, Cholesterol 35.1, Sodium 770.4, Carbohydrate 79.9, Fiber 10.5, Sugar 44.6, Protein 5.8
CARROTS WITH RAISIN-FENNEL VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
- Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
- Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams
Nutrition Facts : Calories 150 calorie, Fat 9.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 228 milligrams, Carbohydrate 12 grams, Fiber 2.5 grams, Protein 1 grams, Sugar 7 grams
CARROT RAISIN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.
A DIFFERENT CARROT RAISIN SALAD
My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.
Provided by Karena
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 29.7 g, Cholesterol 9.1 mg, Fat 30.1 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 236.8 mg, Sugar 19.3 g
CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT RAISIN SALAD
A basic and simple recipe for carrot salad. The pineapple is optional. It tastes great as is but you can always add shredded coconut as well.
Provided by Yoly
Categories Carrot Salad
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Combine carrots, pineapple with juice, raisins, sugar, mayonnaise, and lemon juice in a large bowl; mix well.
- Refrigerate for 2 hours before serving for flavors to meld for best results.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.8 g, Cholesterol 3.5 mg, Fat 7.5 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 88 mg
QUICK CARROT RAISIN SALAD
This traditional salad is fun to eat because of its crunchy texture and the slightly sweet raisin flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
BLUE BOAR'S CARROT AND RAISIN SALAD
Make and share this Blue Boar's Carrot and Raisin Salad recipe from Food.com.
Provided by taillightsinsightbb
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Shred all the carrots; set aside.
- Combine raisins, celery, pineapple juice, pineapple, mayonnaise, salt and sugar.
- Pour over shredded carrots and mix thoroughly.
Nutrition Facts : Calories 157.8, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 395.8, Carbohydrate 25, Fiber 2.8, Sugar 15, Protein 1.4
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