CARROT APPLE SALAD
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting and they loved it! -Kim Jones, Collinsville, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SHREDDED APPLE CARROT SALAD
This shredded carrot and apple salad is a delightful addition to your summer lunch.
Provided by Alli Shircliff
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
- Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
- Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 10.7 g, Fat 6.2 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 416.8 mg, Sugar 6.5 g
TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE
Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.
Provided by januarybride
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
- Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
- Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
- Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.
CARROT-APPLE SALAD
This is a low-calorie, refreshing salad that would be good at potlucks (recipe can be expanded easily) or to make for a summer afternoon to go along side grilled meats.
Provided by VickyJ
Categories Apple
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
- Mix the yogurt, honey and lemon juice.
- Add salt, pepper, parsley and mix with the rest of the salad.
- Refrigerate for at least and hour, and serve.
TANGY CARROT SALAD
A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.
Provided by Stephanie
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
- Gently toss Spanish onion and green bell pepper together with carrots.
- Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
- Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
Nutrition Facts : Calories 241 calories, Carbohydrate 27.8 g, Fat 14.6 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 453.2 mg, Sugar 18 g
APPLE SALAD WITH CRANBERRY VINAIGRETTE
Make and share this Apple Salad With Cranberry Vinaigrette recipe from Food.com.
Provided by Debbwl
Categories Apple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
- In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
- Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.
ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE
Southern Living: to make ahead store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.
Provided by gailanng
Categories Vegetable
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
- MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
- ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
- Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
- Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
- To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
- TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 6, Cholesterol 11.4, Sodium 599.3, Carbohydrate 29.3, Fiber 7.6, Sugar 12.5, Protein 4
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