Orange Blossom Carrot Salad Recipes

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.

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
• Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
• Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
• Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
• Serve either slightly chilled or at room temp, sprinkled with the parsley.

Steps:

• Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
• Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

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.

Steps:

• Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.

Steps:

• Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
• Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
• Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Steps:

• Peel the carrots and cut them in half and lengthwise.
• Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
• Boil until just tender. Drain.
• While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
• Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
• Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

Steps:

• Melt butter with 1/2 cup water in a large skillet over medium-high. Add carrots and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until almost tender, 12 to 14 minutes. Uncover; continue to simmer, turning frequently, until water has evaporated and carrots are glazed.
• Add honey and orange-blossom water; continue cooking, shaking skillet occasionally, until carrots are crisp-tender, 3 to 4 minutes more. Serve immediately.