Carrot And Walnut Salad Recipes

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Steps:

• Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
• In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
• Shortly before serving, toss the salad with the dressing.

CARROT WALNUT SALAD

Steps:

• In a bowl toss carrots with oil. Add remaining ingredients and toss well.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD

Steps:

• Mix together carrots, walnuts and raisins.
• Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
• Chill until ready to serve.

CARROT, CRANBERRY AND WALNUT SALAD

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.

GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD

Steps:

• Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
• Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
• Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
• Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.