CARROT SALAD WITH MARCONA ALMONDS AND DRIED MANGOES
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
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
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
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.
KALE SALAD WITH MARCONA ALMONDS AND SHERRY VINAIGRETTE
Steps:
- For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
- For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.
ROASTED ROOT VEGETABLE SALAD WITH MARCONA ALMONDS
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
- Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
- Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
- Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.
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