CARROT AND RED ONION SALAD
This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.
CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS
Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Lemon Orange Carrot Summer Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes16 servings
Number Of Ingredients 10
Steps:
- Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
- Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
CARROT SALAD WITH GREEN ONIONS
Categories Salad Onion Vegetable Side No-Cook Vegetarian Carrot Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Mix carrots, green onions and parsley in large bowl to blend.
- Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
- Spoon salad into cabbage leaves; arrange on platter and serve.
HONEY-GLAZED CARROTS WITH GREEN ONIONS
Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.
Provided by ketchupqueen
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
- In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
- Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
- Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.
EDAMAME CORN CARROT SALAD
I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TANGY CARROT, RED CABBAGE & ONION SALAD
This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 10
Steps:
- Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
CARROT SALAD WITH PARSLEY AND SPRING ONIONS
It is best to make this salad an hour ahead so the flavors come together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Combine carrots, onions, and parsley in a large bowl; toss well.
- Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
- Before serving, squeeze lemon over the top.
CARROT & GREEN PEPPER SALAD
Quick and easy make ahead salad that is great for holiday buffets or a summer BBq. Make it the night before so the flavours can blend together.
Provided by StreetChef
Categories Vegetable
Time 14m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots in boiling water 9 minutes until tender-crisp (not soft). Drain.
- Add onions & green peppers.
- Mix together the rest of the ingredients and pour over the carrot mixture.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 198.9, Fat 9.3, SaturatedFat 1.3, Sodium 369.7, Carbohydrate 28.7, Fiber 2.3, Sugar 23.2, Protein 1.2
RADISH, CARROT & CILANTRO SALAD
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. -Christina Baldwin, Covington, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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