Spiralized Carrot Ambrosia Salad Food

SPIRALIZED CARROT SALAD

Steps:

• Microwave carrots as directed on package; drain. Immediately place carrots in bowl of ice water; let stand 5 min. or until chilled.
• Drain carrots well; place in medium bowl.
• Add remaining ingredients; mix lightly.

SPIRALIZED ASIAN CARROT SALAD

Steps:

• In a small bowl, mix together the Salad Dressing ingredients.
• Spiralize or shred the carrots into a large bowl.
• Add the remaining ingredients for the carrot salad.
• Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
• Transfer to a serving bowl and chill until ready to eat.

SPIRALIZED CARROT AMBROSIA SALAD

Steps:

• Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

FRESH GINGER CARROT SALAD

Steps:

• Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

MIDDLE EASTERN CARROT SALAD

Steps:

• Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
• Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

SPIRALIZED GREEK STYLE SALAD

Steps:

• Spiralize your zucchini and cucumber and lay them in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry.Place the zucchini and cucumber in a large salad bowl. Top with the tomatoes, red onion, bell pepper, olives, feta cheese and pepperoncinis. In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine. Pour over the salad and gently toss. Add salt and pepper to taste. Garnish with fresh parsley and green onion.