Best Carrot Salad With Toasted Almonds Recipes

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

CARROT SALAD WITH TOASTED ALMONDS

Carrot Salad With Toasted Almonds image

You can use lettuce instead of spinach in this. You can use cooked carrots in this instead of raw if desired.

Provided by Nyteglori

Categories Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons low-fat sour cream
2 tablespoons low fat cottage cheese
1 tablespoon chopped parsley
3 drops Tabasco sauce
3 drops lemon juice
salt and pepper
4 carrots, julienne
4 cups fresh Baby Spinach
1/4 cup toasted almond
cherry tomatoes (optional)

Steps:

Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
Pour dressing over carrots and mix (be gentle if using cooked carrots).
Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.

Nutrition Facts : Calories 104.8, Fat 6.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 95.9, Carbohydrate 9.6, Fiber 3.3, Sugar 3.7, Protein 4.4