Orange Carrot Salad Food

ORANGE CARROT SALAD

Steps:

• Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

GRATED CARROT AND ORANGE SALAD RECIPE

Steps:

• Peel the carrots and grate them into a salad bowl.
• Grate the zest from the orange over the grated carrots.
• Cut the orange in half and squeeze the juice over a sieve onto the grated carrots.
• Add the salt and pepper, to taste.
• Drizzle over a tablespoon of extra virgin olive oil, toss and add the other tablespoon, or more, depending on how moist you want the salad.
• Taste the salad and add sugar/stevia, to taste, if needed.
• Place into the fridge for a few hours and then enjoy.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

HALLOUMI, CARROT & ORANGE SALAD

Steps:

• Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
• Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

CARROT SALAD WITH ORANGE DRESSING

Steps:

• Rinse and peel the carrots and cut into thin slices. Blanch carrots in boiling water until al dente. Peel the onions, cut in half and cut into very small cubes. Saute the onion in a pan with butter. Rinse the orange with hot water, wipe dry and cut the zest into very thin strips.
• Fillet the orange and reserve the juice. Mix the juice with the oil and vinegar for the dressing. Add the garlic and season with salt, pepper and sugar to taste, and a little saffron. Mix the carrots with the onion, filleted orange sections and zests and combine with the dressing. Let stand for 30 minutes.

CARROT, AVOCADO, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F.
• Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
• Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
• Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
• While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
• When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
• Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
• Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
• Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

ORANGE CARROT JELLO SALAD (GF)

Steps:

• In a medium bowl, gently stir gelatin and boiling water until gelatin is dissolved. Drain the pineapple, reserving the juice; set the pineapple aside. Combine lemon juice and pineapple juice. Add enough...

CARROT, ORANGE & AVOCADO SALAD

Steps:

• Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

ORANGE CARROT SALAD

Steps:

• Dissolve gelatin in boiling water, and stir in cold water. Chill until partially set. Fold in carrots, oranges, pineapple, and chopped pecans into thickened gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold on lettuce, and garnish with carrot curls and pecan halves.

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Add the salad ingredients to a medium bowl.
• Combine the dressing ingredients in a small jar and shake well.
• Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.

ORANGE CARROT GELATIN SALAD

Steps:

• Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
• Peel and grate the carrots. Using a colander, drain the pineapple tidbits and mandarin oranges. (Save the juices for use later in a beverage of your choosing.)
• Boil water in a tea kettle.
• While waiting for the water to boil, place the orange gelatin in a medium-sized serving bowl.
• Measure out the boiling water and pour into the bowl. Stir the mixture with a wooden spoon until the gelatin has completely dissolved.
• Add ice cubes to the gelatin and stir until the ice has melted.
• Carefully stir into the liquid gelatin mixture the grated carrots and the drained fruit.
• Cover with plastic wrap and place the bowl in the refrigerator to set. Allow the salad to set at least 8 hours or overnight.
• This gelatin salad will serve 6-8 people.

ORANGE PINEAPPLE CARROT SALAD

Steps:

• Add boiling water to jello as directed.
• Use liquid from crushed pineapple as part of the cold water you will add to the gelatin
• Chill until starting to set.
• Add pineapple, celery and carrots.
• Add nuts if you desire
• Cover and allow to gel.

CARROT, ORANGE AND RADISH SALAD

Steps:

• Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

ORANGE BLOSSOM CARROT SALAD

Steps:

• Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.

CARROT ORANGE SALAD

Steps:

• Place carrots in a bowl and set aside.
• Remove peel and all of the white pith from the oranges. Section the oranges, reserving all of the juices for the salad. Add segments to the carrots.
• Combine orange juice, lemon juice honey and cinnamon in a small bowl and pour over the orange/carrot mixture. Toss gently to combine.
• Let stand for at least 10 minutes before serving.

VEGAN CARROT RAISIN SALAD

Steps:

• Use a food processor or a coarse food grater to grate carrots until you have approximately three cups.
• Add all ingredients except fruit to a large bowl and stir until combined well. Add pineapple or oranges, if desired and stir.
• Chill for at least half an hour before serving. This allows the maple syrup and mayonnaise to marinate the carrots and raisins for a full flavored dish. Enjoy!

ORANGE CARROT SALAD

Steps:

• 1. Prepare orange jello using 2 cups of boiling water to dissolve, stirring well; add 1 1/4 cups of ice cold water to jello to cool. Add the shredded carrots and drained pineapple; mix well. Place in refrigerator to set.
• 2. Mix together whipped cream cheese, pineapple juice, marshmellow cream*, and vanilla; beat well. Mix in nuts. Pour over the congealed jello mixture and store in refrigerator for 3 - 4 hours before serving.
• 3. *If you prefer substitute the marshmellow cream with powdered sugar using lesser amount of sugar (2 - 3 tbs. according to your taste).
• 4. TIP: Don't throw away the leftover drained pineapple juice! Pour it into a pitcher of sweetened ice tea - delicious!

MOROCCAN CARROT SALAD WITH ORANGE AND MINT

Steps:

• Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.
• Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).
• Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.
• Top with fresh mint leaves before serving.