RAINBOW CARROT RIBBON SALAD
Number Of Ingredients 10
Steps:
- Use a large bowl to toss and coat every thing completely then place your salad on a platter.
- VINAIGRETTE RECIPE
- 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
RAINBOW CARROT SALAD
This crunchy and fresh rainbow carrot salad is tossed in a cumin-spiced lemon vinaigrette along with chopped pistachios, chives and scallions.
Provided by Paige Adams
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the lemon juice, cumin, salt, pepper and olive oil. Using a vegetable peeler, cut the carrots into long ribbons. Toss the carrots with the vinaigrette, pistachios, chives and scallions.
SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING
Steps:
- Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
- Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
- Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
- Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
- Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.
THE RAINBOW ROOM'S CARROT AND PEANUT SALAD
Provided by Nigella Lawson
Categories Salad Side No-Cook Quick & Easy Vinegar Peanut Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1-2, depending on your compulsiveness or generosity
Number Of Ingredients 5
Steps:
- Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.
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