Carrot Date And Feta Salad Recipes
MIDDLE EASTERN CARROT & FETA SALAD
A simple side salad packed with sunshine flavours, from cumin, cinnamon and coriander, to lemons, sultanas and cheese
Provided by Sarah Cook
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.
- Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.
- To serve, crumble over the feta and scatter with the herbs. Gently toss together.
Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 1.7 milligram of sodium
ROASTED CARROT AND FETA SALAD WITH ZA'ATAR
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.
MOROCCAN CARROT AND DATE SALAD
From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).
Provided by Busters friend
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
- Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
- Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
- Allow to sit an hour at room temperature before serving.
Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2
ROASTED CARROT, FETA AND MINT SALAD
Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
- For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
- TIPS: Roasted carrots can also be served as a hot dish.
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