CARROT-SNOW PEA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.
SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
- In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.
Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams
PEAS AND CARROT SUCCOTASH SALAD
Steps:
- In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.
Nutrition Facts : Calories 129 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 144 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
PEAS AND CARROTS SPRING SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
CARROT & PEA SALAD
Don't be weirded out by peas...it's good! I threw this recipe together from needing to use a can of green peas and some matchstick carrots and it turned into a big hit. Go figure! The Ranch dill dressing really adds some fresh flavor to the salad, which makes it different and special. This is very inexpensive, easy & fast!
Provided by Chef amfox
Categories Vegetable
Time 3m
Yield 1 1/2 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
BEAN AND CARROT SALAD
"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion. , In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CARROT & SUGAR SNAP SALAD
Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
- In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.
Nutrition Facts : Calories 44 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium
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- Combine buttermilk, oil and pepper with the remaining 1/2 cup peas and 1/4 teaspoon salt in a blender; puree until very smooth. Transfer to a large bowl.
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