Carrot Salad Recipe with Raisins and Pecans

Carrot salad and carrottop pesto MyKitchen

Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.

Carrot Top Salad with Chickpeas Veggie Desserts

Bring a pot of water to a boil and blanch the greens until the thick parts of the stems are tender and pliable, 1 to 2 minutes. Drain the greens, rinse them with water until cool, then squeeze out all the excess water. Cut the greens into 1 ½ to 2-inch-long pieces (you will have 1 ½ to 2 cups of greens). Transfer the greens to a small mixing.

Shredded Carrot Salad Recipe with Honey Mustard Dressing Carrot Salad

Instructions. In a large bowl combine bulgur wheat with boiling water, 1 tbsp lemon juice, salt, and 1 tbsp olive oil. Cover and allow to rest for 30-60 minutes or until bulgur absorbs all liquid. Combine remaining ingredients with bulgur, toss well. Will keep in fridge for 5 days.

Creamy Carrot Salad Recipe

In a medium bowl add carrots (4 cups), pineapple (1 (20-ounce) can), raisins (1 cup), and pecans (1 cup). Pour mayonnaise mixture over carrots and toss until well combined. Wrap salad with plastic wrap and refrigerate for at least 30 minutes. Toss before serving.

Carrot Salad Tasty Kitchen A Happy Recipe Community!

Combine bulgur and water in a small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer until tender; about 15 minutes (read package instructions to be sure). Meanwhile, chop all the vegetables, and place them in a large bowl. Make the dressing by combining olive oil, lemon juice, and garlic.

zsuzsa is in the kitchen CARROT SALAD

Instructions. Shred the carrots in a food processor. Set aside. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary.

Get this allstar, easytofollow Carrot Salad recipe from Bobby Flay

In a large bowl, combine quinoa, cucumber, tomato, carrot tops, carrots, and mint. Add olive oil and lemon juice. Toss well. 2. Season with salt and pepper to taste. Note: Carrot Top Tabouleh will keep in the fridge for up to 5 days. Meghan Rodgers is a media professional and writer covering travel, food and the environment.

Expenses, expenses... and the Best Carrot Salad Ever! • The Healthy Foodie

Add some fresh or drained canned pineapple. Add a teaspoon or two of mustard, lemon juice, or vinegar to give the salad more tang. Add fresh parsley for a bit of color. Use a combination of apple varieties for complexity. Swap out the raisins for chopped dates or cried cranberries.

Roasted Carrot Salad Recipe

Chop leaves to about 1/2 inch. Reserve carrots for another use. Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate.

Carrot and California Raisin Salad California Raisins

Instructions. 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.

Carrot Salad Crunchy Creamy Sweet

Instructions. Combine all the ingredients for the salad in a large mixing bowl. Set aside. In a small container or measuring cup, combine the avocado oil, apple cider vinegar, honey, gingerroot, mustard, salt and pepper and whisk vigorously with a fork or flat whisk until well combined and slightly emulsified.

salad with carrot tops

To make the dressing, whisk all of the ingredients together in a small bowl until completely blended. Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving.

Roasted Carrot and Quinoa Salad With Two Spoons

Use a peeler to create carrot ribbons. If you want curly tendrils, give the carrot ribbons an ice bath! Assemble the salad: In a bowl, combine the carrot ribbons, cilantro, sesame seeds, and dressing. Toss it all together and add salt to taste, then transfer everything to a serving platter.

Healthy Carrot Salad Spiralized or Shredded! Peas and Crayons

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). Thinly slice the green onions. Finely chop the parsley. Add all the vegetables to the bowl with the dressing and stir to combine.

Easy Carrot Salad Small Town Woman

Pea and Carrot Salad*. Preheat the oven to 350 degrees F. On a large baking sheet, toss the torn bread with the olive oil, garlic, salt and pepper until all the bread is evenly and well coated. Place in the oven and bake for 10-15 minutes, tossing half way through until the bread is golden and toasted. Meanwhile in a large salad bowl, toss.

Expenses, expenses... and the Best Carrot Salad Ever! • The Healthy Foodie

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined. Step 2. Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs. Step 3. Refrigerate for at least 1 hour, then serve chilled.