Best Carrot Salad With Marcona Almonds And Dried Mangoes Recipes

MAPLE-ROASTED CARROT SALAD

Maple-Roasted Carrot Salad image

Provided by Ina Garten

Time 1h5m

Yield 4 servings for lunch, 6 servings as a side dish

Number Of Ingredients 11

Ingredients

2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Steps:

Preheat the oven to 425 degrees F.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

CARROT SALAD WITH MARCONA ALMONDS AND DRIED MANGOES

Carrot Salad With Marcona Almonds and Dried Mangoes image

Sweet, crunchy, easy and tasty for pot luck, outdoor parties.I used kefir which I make thick by straining the whey. I just made again for the Fourth of July adding Pineapple and so so good!

Provided by Rita1652

Categories Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, juice
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons lime basil (use a mix of all) or 2 tablespoons parsley (use a mix of all)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey or 1 tablespoon sugar
1/2 cup mayonnaise, optional for more creaminess
5 cups fresh shredded carrots
3/4 cup marcona almonds, rough chopped
1/4 cup crystallized ginger, rough chopped
3/4 cup dried mango, diced
1 cup diced fresh pineapple (optional)

Steps:

Mix dressing ingredients together.
Add remaining ingredients toss and chill for 1-24 hours.
Taste and adjust seasoning.
Garnish with fresh herbs.

Nutrition Facts : Calories 71, Fat 4.7, SaturatedFat 0.5, Cholesterol 1.5, Sodium 139.6, Carbohydrate 6.7, Fiber 1.6, Sugar 3.1, Protein 1.5

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