Thanksgiving Carrot Salad Food
MOROCCAN RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning The Globe
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Put shredded carrots and chopped parsley in a large bowl
- Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
- Note: This salad can be stored in an airtight container in the fridge for several days.
Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg
THANKSGIVING CARROT SALAD
This one is one of my favorites, so easy and delicious. You can use La lechera® dulce de leche condensed milk instead of the original condensed milk.
Provided by male
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 32.7 g, Cholesterol 8.3 mg, Fat 14.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 97.9 mg, Sugar 25.2 g
SIMPLE CARROT SALAD
Steps:
- Place shredded carrots and sliced green onions into a large bowl. Set aside.
- In a smaller bowl, whisk oil, vinegar, maple syrup, mustard, salt, pepper and Herbes de Provence until well combined.
- Toss salad in half the dressing. If making in advance cover and refrigerate until ready to serve.
- When ready to serve, toss with remaining dressing.
Nutrition Facts : Calories 162 kcal, Carbohydrate 13 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 269 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CARROT SALAD RECIPE
This beautiful Carrot Salad is a healthy side dish filled with bright, fresh and delicious flavors. Shredded carrots are tossed with a light sweet and tangy vinaigrette. This is undoubtedly the BEST carrot salad! It's also naturally Paleo, low-carb and gluten-free.
Provided by Neli Howard | Delicious Meets Healthy
Time 10m
Number Of Ingredients 8
Steps:
- Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
- Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
- Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.
Nutrition Facts : Calories 147 kcal, Carbohydrate 10 g, Fat 11 g, SaturatedFat 1 g, Sodium 53 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CARROT & FENNEL SALAD WITH CREAMY GRAPEFRUIT DRESSING
This sweet Carrot & Fennel Salad with Creamy Grapefruit Dressing will send you to fennel heaven. The heroes here are the fennel and grapefruit. The sweet, bitter flavors of the grapefruit paired with the licorice tones fennel and you have yourself a heavenly tasting salad.
Provided by Happy as a Yam Recipes
Number Of Ingredients 11
Steps:
- In a large salad bow, add all of your salad ingredients except for the grapefruit.
- Using a very sharp paring knife, simply slice off the top and bottom of the grapefruit and stand it on one of the flat ends. Then, slice the skin and membrane from the fruit, leaving the pulp exposed. Cut segments in between the membranes of the fruit.
- In a small bowl, mix in all of the dressing ingredients and whisk till uniform.
- Drizzle dressing over salad and toss till well-combined. Enjoy!
THANKSGIVING CARROTS
Here's a new side dish for Thanksgiving. It is very good and pretty. It came from our local newspaper.
Provided by Chris from Kansas
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and sort cranberries; place in large mixing bowl.
- Add carrots, apple, sugar, salt and cider and stir to blend well.
- Spray a 2-quart casserole with nonstick spray coating.
- Spoon vegetable mixture into casserole.
- Dot vegetables with butter.
- Bake, covered in preheated oven at 350 for 40 minutes or until carrots are tender.
- Stir midway through baking.
Nutrition Facts : Calories 230.2, Fat 6.1, SaturatedFat 1.1, Sodium 464.2, Carbohydrate 46, Fiber 6.7, Sugar 34.7, Protein 1.3
FRENCH GRATED CARROT SALAD
Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams
CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams
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GRAMMI'S CARROT PINEAPPLE JELLO SALAD (SUNSHINE SALAD)
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ROASTED CARROT, AVOCADO, PISTACHIO, AND QUINOA SALAD
Roasted Carrot, Avocado, Pistachio, and Quinoa Salad. This salad is delicious just as it is, but you can make it a meal by adding grilled shrimp, chicken, or tofu. For a real upgrade, whisk a little lime juice (plus a bit of water and salt) into cashew butter until it’s spreadable and use it to make a creamy base on your plate before piling on the salad. Serves 2. ⅔ cup (120 …
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