CARROT & CRANBERRY SALAD
I've been trying all kinds of different recipes for carrot salad, and just haven't found the right one yet. So....I decided to stop dorking around, and create one myself. It's taken a few attempts ;) but I finally found the right combinations, at least for me. The dressing is not as sweet as some, allowing the flavours to show through more. I hope you enjoy it too. Note: Cooking time is chilling time.
Provided by Diana 2
Categories Fruit
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dressing, lime juice, celery seed, salt and pepper.
- In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well.
- Cover and refrigerate for at least 2 hours.
- Enjoy!
Nutrition Facts : Calories 82.6, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 19.4, Fiber 5.8, Sugar 8.7, Protein 1.9
CARROT, CRANBERRY AND WALNUT SALAD
From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!
Provided by KerfuffleUponWincle
Categories Lactose Free
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak cranberries in very warm water for 30 minutes ~ drain well.
- Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
- In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
- Chill at least 1 hour.
- Add toasted walnuts just before serving.
- Makes 6 servings.
LIMONCELLO CARROT SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
- Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.
CARROT CRANBERRY SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
- Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING
Provided by Amelia Saltsman
Categories Salad Blender Thanksgiving Quick & Easy Low Cal Dinner Cranberry Carrot Family Reunion Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
- Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Provided by Anna Stockwell
Categories Salad Carrot Paprika Pepper Vinegar Cranberry Poppy Brussels Sprout Thanksgiving Side Wheat/Gluten-Free Dairy Free
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
- Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.
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