Spiralized Carrot And Radish Salad With Peach Vinaigrette Food

SPIRALIZED CARROT AND RADISH SALAD WITH PEACH VINAIGRETTE

Steps:

• Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
• Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
• Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Steps:

• Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
• In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

CARROT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mince parsley in the processor, stalks removed, usinmg on/off.
• Reseve 2 tbsp of the parsley and refrigerate.
• add all remaining ingredient to a bowl, including parsley and mix well.
• Julienne or shred the carrots using your food processor.
• Toss carrots with the vinaigrette.
• Cover and refrigerate.
• Before serving check your seasoning and sprinkle with the reserved parsley.

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.

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.

CARROT AND RADISH SALAD

Steps:

• Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
• Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
• Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
• Do Ahead
• Dressing can be made 5 days ahead. Chill in a resealable container.

CARROT RADISH SALAD

Steps:

• In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.