Holiday Carrot Salad Food

LIMONCELLO CARROT SALAD

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.

SWEET HOLIDAY CARROTS

Steps:

• Place carrots and water in a large saucepan. Bring to a boil; reduce heat. Cover and simmer 5 minutes. , Add pineapple, apple, cranberries, honey, lemon juice and salt; cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally., Combine butter, flour and cinnamon; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with walnuts before serving.

THANKSGIVING CARROT SALAD

Steps:

• Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.

HOLIDAY CARROT SALAD

Steps:

• Mix all ingredients together and chill for a few hours.
• T his is really good so different to the usual carrot salad.

CARROT SALAD

Steps:

• Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
• Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.

OASIS CARROT SALAD

Steps:

• Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.
• Meanwhile, pulse onion and garlic with oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.
• Just before serving, toss salad with cilantro, parsley, and salt to taste.

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)