Carrot Apple And Horseradish Salad Food

SHREDDED APPLE CARROT SALAD

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill the salad, covered, for 1 hour, or until it is cold.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl, stir together the prepared carrots, peeled and grated apples, and sour cream and horseradish.
• Add parsely, lemon juice, and sugar.
• Salt and pepper to taste.
• chill salad for an hour or until cold.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

APPLE AND CARROT SALAD WITH YOGURT

Steps:

• Combine the yogurt, vinegar, pepper, salt and cilantro in a bowl. Add the carrots and apples, and mix well. Cover and refrigerate for a few hours to soften the carrots slightly.
• Serve the salad with crusty bread or spoon it onto lettuce leaves.