Carrot And Cranberry Salad With Fresh Ginger Dressing Recipes

CARROT CRANBERRY SALAD

Carrot Cranberry Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped
1/2 teaspoon celery seed

Steps:

Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Carrot and Cranberry Salad with Fresh Ginger Dressing image

Provided by Amelia Saltsman

Categories Salad Blender Thanksgiving Quick & Easy Low Cal Dinner Cranberry Carrot Family Reunion Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

Steps:

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

FRESH GINGER CARROT SALAD

Fresh Ginger Carrot Salad image

I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
3-1/2 cups shredded carrots
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts
1-1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

Steps:

Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.

CARROT, CRANBERRY AND WALNUT SALAD

Carrot, Cranberry and Walnut Salad image

From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!

Provided by KerfuffleUponWincle

Categories Lactose Free

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup dried cranberries
1/4 cup walnuts (chopped)
4 cups carrots (shredded)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice

Steps:

Soak cranberries in very warm water for 30 minutes ~ drain well.
Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
Chill at least 1 hour.
Add toasted walnuts just before serving.
Makes 6 servings.

CARROT & CRANBERRY SALAD

Carrot & Cranberry Salad image

I've been trying all kinds of different recipes for carrot salad, and just haven't found the right one yet. So....I decided to stop dorking around, and create one myself. It's taken a few attempts ;) but I finally found the right combinations, at least for me. The dressing is not as sweet as some, allowing the flavours to show through more. I hope you enjoy it too. Note: Cooking time is chilling time.

Provided by Diana 2

Categories Fruit

Time 2h5m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup Miracle Whip (salad dressing)
1/2 tablespoon lime juice
1/4 teaspoon celery seed, rubbed to release more flavour
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (12 ounce) bag carrots, matchstick cut
1/4 cup dried cranberries, loosely packed
1 green onion, sliced

Steps:

Mix together dressing, lime juice, celery seed, salt and pepper.
In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well.
Cover and refrigerate for at least 2 hours.
Enjoy!

Nutrition Facts : Calories 82.6, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 19.4, Fiber 5.8, Sugar 8.7, Protein 1.9

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