SWEET & CRUNCHY CARROT SALAD
This Carrot Salad is quick and easy to prepare, and makes the perfect recipe to bring to a potluck. I love the addition of raisins and crunchy pecans!
Provided by Megan Gilmore
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
- Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
- Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 177 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 163 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
POTLUCK CARROT SALAD
This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)
Provided by ellie_
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
- Drain and transfer to a serving bowl.
- While carrots are still hot, toss with oil and vinegar. Cool.
- Add parsley, green onions, salt and pepper and toss.
- Refrigerate overnight or for at least 4 hours.
- Toss before serving.
ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
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