Tossed Salad With Carrot Dressing Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

Ingredients

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
Place in a bowl with green onion and parsley.
Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

THE BEST TOSSED SALAD

The Best Tossed Salad image

You can customize this salad with whatever veggies you have on hand making it the perfect way to utilize your fresh veggies!

Provided by Holly Nilsson

Categories Salad Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

8 cups lettuce
1 cup cucumber
1 cup tomatoes
1 cup mixed vegetables (radish, shredded carrot, purple cabbage)
2 tablespoons almonds or sunflower seeds (toasted)
¼ cup olive oil
2 tablespoons vinegar (cider, balsamic or white)
1 teaspoon honey
seasoned salt & pepper to taste

Steps:

Place all salad ingredients in a large bowl.
Place dressing ingredients in a small bowl and whisk until well mixed.
Toss salad with dressing to taste and serve immediately.

Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

LOURO'S ROASTED HEIRLOOM CARROT SALAD WITH MISO DRESSING

Louro's Roasted Heirloom Carrot Salad With Miso Dressing image

In this sophisticated but dead simple salad, multicolored heirloom carrots are roasted until tender and lightly glazed, then set on top of a smear of savory, salty miso dressing. The only other element is a sprinkling of fresh scallion, which adds crispness and brightness. Serve it on the side with a roasted chicken, or as an appetizer all by itself.

Provided by Melissa Clark

Categories side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 carrots (preferably 3 or 4 different colors), washed and trimmed
2 tablespoons olive oil, more for drizzling
3 teaspoons granulated sugar
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shiro (white) miso
2 teaspoons rice wine vinegar
2 teaspoons mirin
3 scallions, white and light green parts, thinly sliced

Steps:

Heat oven to 350 degrees.
Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don't bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.
Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.
Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 705 milligrams, Sugar 7 grams

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