MAPLE NUT CARROT SALAD
This is a diabetic salad but if you don't need that use regular mayo and maple syrup. It's healthy and very tasty. Using the food processor to shred the carrots and slice the celery with the thick cut blade make very short work on this indeed.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine carrot, raisin, celery and pecans.
- In small bowl combine mayonnaise and syrup. Add to carrot mixture and mix gently to combine.
- Cover and refrigerate till ready to serve.
Nutrition Facts : Calories 115.4, Fat 4.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 232.4, Carbohydrate 20, Fiber 3.7, Sugar 12.4, Protein 1.7
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
DELICIOUSLY SWEET SALAD WITH MAPLE, NUTS, SEEDS, BLUEBERRIES, AND GOAT CHEESE
My mom began making this salad a few years ago and, as soon as I tried it, I just had to get the recipe. This is my version, but can be varied in many different ways because it's all about the dressing! So simple, yet so delicious that you are sure to get requests for the recipe whenever you make it! You can use pecans, almonds, or pine nuts in place of the walnuts.
Provided by Monica
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 29.2 g, Cholesterol 15.3 mg, Fat 28 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 5.4 g, Sodium 159.8 mg, Sugar 22.1 g
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SIMPLE CARROT SALAD – A COUPLE COOKS
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5/5 (1)Total Time 15 minsCategory Side DishCalories 147 per serving
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
- Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do but the pieces aren’t as pretty).
- Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.
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