Fruit Carrot Salad Food

FRENCH CARROT SALAD

Steps:

• To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
• Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
• To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
• Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

FRUITED CARROT SALAD

Steps:

• In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled.

CARROT SALAD RECIPE

Steps:

• Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
• Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
• Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.

FRESH FRUIT SALAD

Steps:

• Cut up pineapple into small pieces.
• Place pineapple pieces in the bottom of a large serving bowl.
• Soak berries in a vinegar-water bath for two minutes, and rinse with water. Drain.
• Slice, halve, or quarter strawberries.
• Add berries to the pineapple and carefully mix through.
• Serve and enjoy!

FRUITY CARROT SALAD

Steps:

• In a large bowl, combine the carrots, marshmallows, pineapple, raisins, coconut and cherries. In a small bowl, combine mayonnaise and juices. Fold in whipped cream. Pour over carrot mixture and toss to coat. Serve immediately.

FRUIT & CARROT SALAD

Steps:

• Peel and grate the carrots.
• Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
• Mix the carrots, prepared fruits and raisins in a medium sized bowl.
• Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
• Toss the dressing with the salad.
• Serve chilled.

CARROT SALAD

Steps:

• Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
• Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
• In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.

SIMPLE CARROT SALAD

Steps:

• Place shredded carrots and sliced green onions into a large bowl. Set aside.
• In a smaller bowl, whisk oil, vinegar, maple syrup, mustard, salt, pepper and Herbes de Provence until well combined.
• Toss salad in half the dressing. If making in advance cover and refrigerate until ready to serve.
• When ready to serve, toss with remaining dressing.

CARROT RAISIN SALAD

Steps:

• In a large bowl, combine mayo with honey, water, lemon juice, and salt. Whisk everything together until well combined.
• Add the carrots and the raisins to the sauce, and toss well. Cover with plastic wrap, and refrigerate for 30 minutes or until serving.

CITRUS CARROT SALAD

Steps:

• Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
• Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

CLASSIC CARROT SUMMER SALAD

Steps:

• Combine the carrots, raisins, pineapple, apple, grapes in a large bowl
• Whisk the mayo, yogurt, sugar and salt together in a small bowl and pour over the vegetables. Use a spatula or large spoon to gently mix until combined
• Cover and refrigerate until ready to serve

JESSICA'S CARROT SALAD

Steps:

• Peel the carrots, cucumber and apple. Use a grater to coarsely grate the carrot, cucumber and apple. (Alternatively, carefully use a mandolin or sharp knife to finely shred.) Place the carrot, cucumber and apple in a large bowl and toss to combine.
• Add 1/4 cup (60ml) orange juice and 2 tbs lemon juice to the carrot mixture in the bowl. Stir to combine.
• Divide salad among serving bowls. Sprinkle with orange zest and lemon zest. Serve with orange wedges. Add some seeds For extra crunch and texture, try adding some sunflower seeds or pepitas (pumpkin seeds) to the salad. Jessica's salad tips Go large "Use the biggest carrots you can find - they're easier to grate." Mix it up "Keep the carrots as the base but experiment with all the other ingredients. Swap the apple for pear, replace cucumber with raw zucchini, try it with lime instead of lemon and use apple juice rather than orange juice."

CARROT & FENNEL SALAD WITH CREAMY GRAPEFRUIT DRESSING

Steps:

• In a large salad bow, add all of your salad ingredients except for the grapefruit.
• Using a very sharp paring knife, simply slice off the top and bottom of the grapefruit and stand it on one of the flat ends. Then, slice the skin and membrane from the fruit, leaving the pulp exposed. Cut segments in between the membranes of the fruit.
• In a small bowl, mix in all of the dressing ingredients and whisk till uniform.
• Drizzle dressing over salad and toss till well-combined. Enjoy!

MOROCCAN CARROT SALAD

Steps:

• Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

FRUITY CARROT SALAD

Steps:

• In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside.
• In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well.
• Refrigerate at least 4 hours before stirring again & serving.

CARROT RAISIN SALAD RECIPE

Steps:

• First, add the nuts and seeds in a non-stick frypan and toast for 2-3 minutes until fragrant. Season with salt. Remove from heat and cool down in a bowl.
• Trim, peel carrots - I use about 10 small carrots for this recipe.
• Grate on the small grater attachment of your food processor or hand grater.
• Place the grated carrot in a large salad bowl. Set aside in the fridge.
• Make the salad dressing: add all the salad dressing ingredients to a bowl and whisk to combine. Set aside at room temperature.
• To assemble the salad, top the grated carrots with dried raisins, chopped fresh parsley, toasted seeds, and nuts and add the dressing all over. Stir to evenly blend flavors.
• Refrigerate an hour to increase flavor or serve immediately.

CARROT CONFETTI SALAD

Steps:

• 1. Mix mayo and sugar in a small bowl and set aside.
• 2. In large bowl, combine carrots, drained apples, drained raisins and craisins.
• 3. Add dressing and mix gently. Chill for 1-2 hours. Serve.

FRUIT AND CARROT SALAD

Steps:

• In large bowl, mix together mayonnaise, raisins and lemon juice.
• Shred carrots and add them to dressing and mix. Add pineapple with half the juice. Mix.
• Chill 20 minutes or overnight. Stir and serve.