SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING
Steps:
- Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
- Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
- Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
- Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
- Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.
SPICED CARROT SALAD
Categories Side Pistachio Carrot Summer Anise Dill Cilantro Coriander Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
- Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
- Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
- To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.
WABBIT-APPROVED CARROT RAISIN SALAD
Are you a fan of traditional carrot raisin salad? Well, say goodbye to the heavy, mayo-ridden carrot raisin salads of the past and hello to this one with a yogurt base. It may sound strange, but once you try it this way, you may never go back to the original. Hope you enjoy it!!!
Provided by Tiffany
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 20.4 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 60.1 mg, Sugar 15.3 g
CARROT SALAD WITH CREAMY LEMON, YOGURT, AND CHIVE DRESSING
Provided by Molly Stevens
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Lunch Lemon Carrot Spring Summer Low Cholesterol Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.
- Sprinkle almonds over salad; serve.
SPICY CHICKEN WITH CARROT AND HERB SALAD
Make and share this Spicy Chicken With Carrot and Herb Salad recipe from Food.com.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
- Preheat a barbecue grill to medium high.
- Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
- Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
- CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
- Add the orange juice and season with pepper and toss to combine.
- Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.
Nutrition Facts : Calories 424.3, Fat 5.5, SaturatedFat 1.6, Cholesterol 85.1, Sodium 172.5, Carbohydrate 66.8, Fiber 7.8, Sugar 7.7, Protein 28.6
MOROCCAN SPICED CARROT SALAD
A cheap, healthy and easy salad. For a variation, try using curry powder in place of the cumin or adding a handful of raisins (soaked in hot water first).
Provided by Sackville
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the grated carrots with the orange juice and cumin.
- Season with sugar, salt and pepper.
- Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.
Nutrition Facts : Calories 62.3, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 9.9, Fiber 2.5, Sugar 5.8, Protein 1
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