Orange And Carrot Salad Recipes

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ORANGE CARROT SALAD



Orange Carrot Salad image

This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

3 cups shredded carrots
2 medium oranges, peeled
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

ORANGE AND CARROT SALAD



Orange and Carrot Salad image

Make and share this Orange and Carrot Salad recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb carrot, peeled and coarsely grated
1 orange, juice of
1 lemon, juice of
1 -2 tablespoon orange flower water
salt and powdered sugar

Steps:

  • Mix first 4 ingredients together in a bowl.
  • Add salt and powdered sugar to taste.
  • Cover and chill.

Nutrition Facts : Calories 66.1, Fat 0.4, SaturatedFat 0.1, Sodium 78.6, Carbohydrate 16.1, Fiber 4.4, Sugar 8.8, Protein 1.5

ORANGE AND CARROT SALAD



Orange and Carrot Salad image

This is the closest that I could come to duplicating a carrot salad served at a restaurant that has been closed for decades. It is very good and fairly healthy, as well as a great way to use odds and ends. The servings and yields are just a guess as it depends on the size of your carrots. The dressing is a little more fussy than the basic recipe as it has to suit your taste.

Provided by dogsandwoods

Categories     Vegetable

Time 45m

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 8

10 carrots
1 orange
3/4 cup raisins
1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup vinegar (balsamic or fruity)
3 tablespoons sugar
11 ounces mandarin oranges, drained (optional)

Steps:

  • Wash and shred carrots.
  • Wash and finely grate the orange part of the orange peel.
  • Peel the orange and chop into bite sized pieces, making sure to retain the juice and not the seeds.
  • Mix carrots, orange peel, orange pieces and raisins in a bowl.
  • In another bowl, whisk the mayo, olive oil, vinegar and sugar together.
  • Taste the dressing to make certain that it is not too sweet or too sour for your liking.
  • If too sweet, add a touch more vinegar; if too sour, add a touch more sugar.
  • Slowly pour most of the dressing over the carrot mixture and mix well.
  • If there wasn't enough dressing to coat everything, add more until the mixture is coated.
  • May garnish with drained mandarin oranges.

Nutrition Facts : Calories 216.2, Fat 11.9, SaturatedFat 1.7, Cholesterol 3.8, Sodium 158.8, Carbohydrate 28.2, Fiber 3, Sugar 18.7, Protein 1.4

HALLOUMI, CARROT & ORANGE SALAD



Halloumi, carrot & orange salad image

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day

Provided by Good Food team

Categories     Lunch, Starter

Time 20m

Number Of Ingredients 8

2 large oranges
1½ tbsp wholegrain mustard
1½ tsp honey
1 tbsp white wine vinegar
3 tbsp rapeseed or olive oil, plus extra for frying
2 large carrots, peeled
225g block halloumi, sliced
100g bag watercress or baby spinach

Steps:

  • Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
  • Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Nutrition Facts : Calories 338 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

CARROT, ORANGE & AVOCADO SALAD



Carrot, orange & avocado salad image

This zingy side salad is packed full of goodness and it adds a touch of colour to any dish

Provided by Good Food team

Categories     Side dish, Starter

Time 10m

Number Of Ingredients 5

2 oranges , plus zest and juice of 1
3 carrots , halved lengthways and sliced with a peeler
70g bag rocket
2 avocados , stoned, peeled and sliced
1 tbsp olive oil

Steps:

  • Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium

CARROT ORANGE SALAD



Carrot Orange Salad image

Make and share this Carrot Orange Salad recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups grated carrots
2 navel oranges
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon ground cinnamon

Steps:

  • Place carrots in a bowl and set aside.
  • Remove peel and all of the white pith from the oranges. Section the oranges, reserving all of the juices for the salad. Add segments to the carrots.
  • Combine orange juice, lemon juice honey and cinnamon in a small bowl and pour over the orange/carrot mixture. Toss gently to combine.
  • Let stand for at least 10 minutes before serving.

Nutrition Facts : Calories 98, Fat 0.4, SaturatedFat 0.1, Sodium 77, Carbohydrate 24.5, Fiber 4.8, Sugar 15.4, Protein 1.7

MOROCCAN DATE, ORANGE AND CARROT SALAD



Moroccan Date, Orange and Carrot Salad image

From the cookbook Mediterranean Food of the Sun. I ordered orange blossom water from Amazon and then saw a recipe here recipe #110957.

Provided by susie cooks

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 head bibb lettuce
2 carrots, finely grated
4 ounces fresh figs, pitted and cut into eights lengthwise
1/4 cup toasted whole almond, chopped
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon orange flower water

Steps:

  • Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
  • Peel and segment the oranges and arrange them around the carrots.
  • Place the dates on top and then sprinkle with the almonds.
  • Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
  • Serve chilled.

Nutrition Facts : Calories 96.4, Fat 4.8, SaturatedFat 0.4, Sodium 168.9, Carbohydrate 12.7, Fiber 3.2, Sugar 8, Protein 3

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