Carrot Cashew Salad Food
CARROT CASHEW QUICHE
One of my mom's favorites for buffets or brunches and afternoon lunches. Served with a nice salad, this is a nice light meal.
Provided by Giamarie Saponaro
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.
- In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
- Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.
- Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 586.3 calories, Carbohydrate 34.1 g, Cholesterol 175 mg, Fat 47.4 g, Fiber 1.2 g, Protein 10.2 g, SaturatedFat 23.3 g, Sodium 468 mg, Sugar 20 g
CARROT-CASHEW SALAD
Steps:
- Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.
CARROT CASHEW SALAD
Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
- Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
- Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
- Top with chopped cashews.
CAULIFLOWER CASHEW SALAD
Ranch dressing provides the mild seasoning in this quick and crunchy vegetable salad sent in by Darcy Dougherty, of Postville, Iowa. Buying precut cauliflower from your grocer's produce section helps streamline prep even further.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.
Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CARROT AND CASHEW NUT ROAST
Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.
Provided by Podkayne
Categories Vegan
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
- Sweat onion and garlic in oil until soft.
- In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
- Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
- Bake 1 hour.
- Remove foil and bake 10 min more.
- Rest 10 minutes in the pan before unmolding.
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