Chilled Dilled Summer Carrot Salad Food
CHILLED DILLED SUMMER CARROT SALAD
From lakeside.organic.com. This salad recipe demands those gorgeous colorful heirloom and specialty carrots available at farmers' markets, local nurseries (or your very own garden!). Use different colors of carrots for a beautiful presentation on your picnic table!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Note: If the carrots are large you'll need to quarter then lengthwise.
- Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
- Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
- Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
- Place the drained carrots and onions on a serving platter or in a large salad bowl.
- Pour the dressing over the carrots and onions. Toss.
- Cover and chill at least 3 hours.
Nutrition Facts : Calories 45.8, Fat 3.4, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 3.4, Protein 0.5
DILLED CARROTS
Lemon juice and dill weed bring zippy deliciousness to cooked carrots in this Healthy Living veggie side dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat dressing in large nonstick skillet on medium-high heat. Add carrots; cook and stir 2 minutes.
- Add broth and juice; cover. Reduce heat to medium-low. Cook 10 minutes or until carrots are crisp-tender, stirring occasionally.
- Sprinkle with seasonings.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
DILLED CARROT SALAD
Categories Salad Food Processor Mustard No-Cook Vegetarian Quick & Easy High Fiber Carrot Summer Dill Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.
CHILLED CARROT SALAD
Make and share this Chilled Carrot Salad recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1D
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
- Transfer carrots to a bowl.
- Add in the onions and peppers; toss to combine.
- In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
- Pour over the carrots; toss to combine.
- Cover and chill for 24 hours.
- Delicious.
Nutrition Facts : Calories 565.5, Fat 37.1, SaturatedFat 5.6, Sodium 387.6, Carbohydrate 58.5, Fiber 5.6, Sugar 46, Protein 2.7
COOL CARROT SALAD
I enjoy this cold salad as a side dish at a summer BBQ or potluck for something a little different. Very inexpensive to make and take along. Better the longer it sits so i try to make it the night before.I am guessing at serving size as it depends on the appetites,I have doubled it before for a larger crowd.The cook time i listed does not include any overnight refrigeration.
Provided by Rhonda J
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut carrots into coins and cook until tender-crisp.
- Drain& cool.
- Place in lg.
- bowl.
- Add onions& green pepper to carrots.
- Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.
Nutrition Facts : Calories 318.9, Fat 22.3, SaturatedFat 3.4, Sodium 342.2, Carbohydrate 30.1, Fiber 3.4, Sugar 22.5, Protein 1.7
CHILEAN CARROT SALAD
As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic.
Provided by Valeria
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate carrots.
- Combine all ingredients in serving bowl. Sere cold.
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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