Kicked Up Carrot Salad Recipes
KICKED-UP CUBAN SALAD
Steps:
- For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
- For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.
KICKED UP CARROT SALAD
Make and share this Kicked up Carrot Salad recipe from Food.com.
Provided by katie in the UP
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Mix well.
- Refrigerate for approx 2 hours.
Nutrition Facts : Calories 168.8, Fat 7.3, SaturatedFat 0.9, Sodium 85.3, Carbohydrate 26.5, Fiber 5.4, Sugar 15.6, Protein 2.3
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.
PICKLED CARROT SALAD
"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 309 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein.
PICKLED CARROT SALAD
Can't remember where this one came from, but it's easy, refreshing and good! Garlic can be toned up or toned down. The leftovers are absolutely delicious on a sandwich in place of a slaw. And it's something a little different, when you get tired of your regular salads. Please note: cooking time does not reflect chilling time.
Provided by Chef MB
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
- Place carrots in a serving dish.
- Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
- Be sure you serve with a slotted spoon.
Nutrition Facts : Calories 207.6, Fat 18.5, SaturatedFat 2.4, Sodium 440.9, Carbohydrate 10.1, Fiber 2.4, Sugar 5.6, Protein 0.9
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