SHAVED-BUTTERNUT-AND-CARROT SALAD WITH DATES AND SUNFLOWER SEEDS
Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Combine vinegar, mustard, shallot, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pour in oil in a slow, steady stream, whisking constantly.
- Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, sunflower seeds, arugula, and vinaigrette. Toss thoroughly to coat, and season with salt and pepper. Serve immediately.
SUNNY CARROT SALAD
Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. -Barb Hunter, Ponder, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat.
Nutrition Facts : Calories 343 calories, Fat 21g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 5g fiber), Protein 5g protein.
CARROT AND SUNFLOWER SEED BREAD
Healthy buns which could be used for breakfast or lunch. Great for kids' lunch box. Very typical kind of bun from Scandinavia. The yeast used is fresh yeast (also called wet yeast), but dry yeast might work as well.
Provided by Kristina Mulcahy Krogh
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h23m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
- Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
- Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
- Brush tops of buns with 1 tablespoon milk.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 39.4 g, Cholesterol 17.2 mg, Fat 7.3 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 216.8 mg, Sugar 3.2 g
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
CARROT AND SUNFLOWER SEED SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, side dish
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 203 milligrams, Sugar 3 grams
THE WHOLE CARROT SALAD
Here is a salad I have been making for a few years. I love having raw and roasted versions of the same vegetable together in a dish and wanted to make the humble carrot stand out by utilizing the green carrot tops. Carrot tops are bitter, but by blanching them, you can coax out a more mellow flavor. Swirling with Greek yogurt really rounds out the dish. I make this with Lebanese spices, crunchy seeds and the refreshing surprise of orange blossom vinaigrette. The whole salad is a hearty and gorgeous wild ride for your mouth.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the carrots and lentils: Preheat the oven to 350 degrees F.
- Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
- Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
- Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
- For the seeds: Preheat the oven to 325 degrees F.
- Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
- Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
- Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
- For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
- Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
- For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
- For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
- Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.
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