Best Carrot And Apple Salad Recipes

PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL

Steps:

• Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
• Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
• Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
• Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
• Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
• Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
• Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
• Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
• Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
• Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

BEET, POTATO, CARROT, PICKLE, AND APPLE SALAD

Steps:

• Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil.
• Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
• Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water, and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool, and cut into 1/2-inch rounds.
• Whisk together the vinegar, garlic, mustard, sugar, and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple, and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature, or refrigerate and serve the next day, either way garnished with fresh dill.

CARROT SALAD WITH RAISINS, APPLE, PINEAPPLE AND NUTS

Steps:

• Simmer the raisins for 3 - 4 minutes in 2 cups water; let sit 10 - 15 minutes to cool and steep. Chill.
• Mix together the chilled raisins, carrots, apples, pineapple, peanuts, salt and pepper, and the celery seed.
• Blend the lemon juice, lemon zest, and sour cream; pour over the carrot and fruit mixture and thoroughly toss to coat well.
• Chill; serve in lettuce cups or over shredded lettuce. (Toss thoroughly before spooning on lettuce.).
• Refrigerate leftovers.

SAVOY CABBAGE, CARROT, AND APPLE SALAD

Steps:

• Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
• Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

CARROT AND GREEN APPLE SALAD

Steps:

• To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again.
• Grate the carrots and unpeeled apple.
• Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well.
• Top servings with a little of the chopped mint.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill the salad, covered, for 1 hour, or until it is cold.

WEIGHT WATCHERS APPLE AND CARROT SALAD

Steps:

• Combine first 3 ingredients in a large bowl.
• Add remaining ingredients and mix well.
• Cover and chill in refrigerater.

APPLE AND CARROT SALAD WITH YOGURT

Steps:

• Combine the yogurt, vinegar, pepper, salt and cilantro in a bowl. Add the carrots and apples, and mix well. Cover and refrigerate for a few hours to soften the carrots slightly.
• Serve the salad with crusty bread or spoon it onto lettuce leaves.

APPLE AND CARROT SALAD

Steps:

• Put the apple and carrot in a bowl.
• Mix together the lemon juice, cinnamon, and mint in a cup add a bit of Splenda if desired.
• Drizzle over the apple and carrot mixture.
• Toss to mix.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl, stir together the prepared carrots, peeled and grated apples, and sour cream and horseradish.
• Add parsely, lemon juice, and sugar.
• Salt and pepper to taste.
• chill salad for an hour or until cold.

CARROT, GREEN APPLE AND MINT SALAD

Steps:

• Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
• In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
• Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
• Serve chilled.

SHREDDED CARROT AND APPLE SALAD

Steps:

• Shred carrots and place in bowl. Wash and core apples. Julienne. Add to carrots. Sprinkle salt over and toss lightly. Add raisins.
• In small bowl, whisk vinegar and sugar into mayo. Pour dressing over salad and toss to coat. Refrigerate before serving.

BEETROOT, APPLE AND CARROT SALAD

Steps:

• Grate beetroot, carrot and apples.
• Mix together in a bowl and serve.

APPLE AND CARROT SALAD RECIPE - (4.3/5)

Steps:

• Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

CARROT AND APPLE SALAD

Steps:

• 1. Peel and shred carrots..I used my handy dandy food processor. Peel and chop apple. Your choice - red or green. (you could shred this also. But I like the chunky taste. Chop celery (option)
• 2. In a large bowl, add the shredded carrots, apple chunks, walnuts, and any options that you want to add to this salad..
• 3. In another small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar and salt. Take a taste. If it is to your liking..you are ready to stir this dressing into your carrot mixture. I mixed this dressing with my hands so that I incorporated the dressing mix to cover all the pieces..Make sure that the apples are covered with dressing or they may turn color.
• 4. Chill for a few hours..(the original recipe said not to make it the day before...but I saw no difference as it took a few days to eat.) I also added some left over pineapple chunks to my salad and almost opened another large can, but refrained, as I did not want any more leftover pineapple. Enjoy with your dinner or as a snack for lunch.

APPLE AND CARROT SALAD 2+PTS

Steps:

• Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving.