ORANGE CARROT SALAD
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT SALAD WITH FRESH ORANGE JUICE
Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.
Provided by PalatablePastime
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
- Garnish with almonds.
Nutrition Facts : Calories 62.7, Fat 3.2, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7.9, Fiber 1.6, Sugar 5, Protein 1.7
CARROT ORANGE SALAD
Make and share this Carrot Orange Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in a bowl and set aside.
- Remove peel and all of the white pith from the oranges. Section the oranges, reserving all of the juices for the salad. Add segments to the carrots.
- Combine orange juice, lemon juice honey and cinnamon in a small bowl and pour over the orange/carrot mixture. Toss gently to combine.
- Let stand for at least 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 0.4, SaturatedFat 0.1, Sodium 77, Carbohydrate 24.5, Fiber 4.8, Sugar 15.4, Protein 1.7
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
SWEET CARROT SALAD
This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
Provided by Doug Matthews
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
SPICED CARROT AND ORANGE SALAD
This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!
Provided by Leggy Peggy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots and grate them coarsely.
- Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
- Finely chop the coriander (cilantro) and mint leaves.
- Put the grated carrot, orange segments in a large bowl.
- Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.
Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 0.7, Sodium 52.6, Carbohydrate 13.2, Fiber 3, Sugar 8.2, Protein 1.1
CARROT, AVOCADO, AND ORANGE SALAD
Provided by April Bloomfield
Categories Salad Garlic Side Vegetarian Lunch Avocado Carrot Spring Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
- Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
- Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
- While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
- When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
- Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
- Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
- Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.
GRATED CARROT SALAD WITH DATES AND ORANGES
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large bowl combine the carrots and dates.
- Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
- Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
- Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 46 grams
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