Carrot Salad With Green Onions Recipes

Steps:

• Mix carrots, green onions and parsley in large bowl to blend.
• Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
• Spoon salad into cabbage leaves; arrange on platter and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions. Roll out the puff pastry on a well-floured surface. Use a fork to dock the dough. Whisk together the egg and water with a fork to create an egg wash. Using a pastry brush, brush the puff pastry with the egg wash. Carefully lift and place the puff pastry, egg wash side down, over the onions. Brush the exposed side of the puff pastry with the egg wash and begin to tuck the puff pastry into the circumference of the saute pan making sure to envelope all the onions, while lifting the corners of the puff pastry. Fold the corners into the center of the pan, doubling the crust. Egg wash the top of the puff pastry and place the pan into the oven. Bake approximately 25 to 30 minutes or until the puff pastry is a golden brown and fully cooked. Remove the tart from the oven and flip the tart out onto a large plate and allow it to cool. Cut into 6 pieces and serve alongside a green salad.
• In a medium size bowl, whisk together the red wine vinegar, shallots, salt, black pepper, and Dijon mustard. Slowly incorporate the olive oil while continuously whisking. In a large bowl, toss all the salad ingredients, lightly dress with the vinaigrette and arrange nicely on a serving platter.

Steps:

• In a small bowl, combine the sugar, vinegar and salt. Add carrots; toss to coat. Divide between two plates. Sprinkle with red pepper, onion, almonds and sesame seeds.

Steps:

• Combine carrots, onions, and parsley in a large bowl; toss well.
• Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
• Before serving, squeeze lemon over the top.

Steps:

• Cook carrots in boiling water 9 minutes until tender-crisp (not soft). Drain.
• Add onions & green peppers.
• Mix together the rest of the ingredients and pour over the carrot mixture.
• Cover and refrigerate overnight.

Steps:

• Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
• Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

Steps:

• Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
• In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
• Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
• Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

Steps:

• Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Steps:

• Bring a pot of water to a boil. Cook carrots in boiling water until tender, 3 to 5 minutes; drain.
• Stir celery, bell pepper, tomato soup, green onion, white vinegar, sugar substitute, and Worcestershire sauce together in a large bowl; fold carrots into the mixture.
• Refrigerate at least 4 hours before serving.

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.