Carrot Salad With Orange Green Olives And Green Onions Recipes

CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS

Carrot Salad with Orange, Green Olives, and Green Onions image

Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Lemon Orange Carrot Summer Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes16 servings

Number Of Ingredients 10

Ingredients

3 pounds carrots, peeled, cut on diagonal into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions
Orange slices
Fresh Italian parsley sprigs

Steps:

Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

CARROT AND RED ONION SALAD

Carrot and Red Onion Salad image

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

Steps:

Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

ORANGE AND OLIVE SALAD

Orange and Olive Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice (or at least 1/2 lemon's worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt

Steps:

Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
Serve chilled.

Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2

CARROT SALAD WITH GREEN ONIONS

Carrot Salad with Green Onions image

Categories Salad Onion Vegetable Side No-Cook Vegetarian Carrot Healthy Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled, coarsely grated (about 7 cups)
6 green onions, chopped
3 tablespoons minced fresh parsley
3 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 teaspoons Dijon mustard
1/2 cup olive oil
8 whole red cabbage leaves

Steps:

Mix carrots, green onions and parsley in large bowl to blend.
Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
Spoon salad into cabbage leaves; arrange on platter and serve.

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