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Carrot and almond salad recipe

Carrot and almond salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Carrot salad

A crunchy salad of sliced carrots, spring onions and almonds tossed in a raspberry vinaigrette.

2 people made this

IngredientsServes: 4

  • 500g carrots, peeled and sliced thinly on the diagonal
  • For the vinaigrette
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • To serve
  • 30g flaked almonds
  • 1 spring onion, thinly sliced

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Steam carrots over a medium pan of simmering water just until tender, about 8 minutes. Rinse under cold running water. Drain.
  2. For the vinaigrette:

  3. Whisk the vinegar, oil, honey, salt and pepper in a small bowl.
  4. Toss the carrots, almonds, spring onions and vinaigrette in a medium bowl. Serve at once.

Raspberry vinegar:

You can find raspberry vinegar in some of the larger supermarkets and speciality food shops, or you can make your own using this recipe.

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Carrot Almond Salad Recipe | Easy Salad Recipes

Keeping in tune with Mr.P s sudden deep penchant to healthy eating, i ve been making salads every week. Sometimes, i m inspired to put together a really mean salad with a bean or two dressed up with mayo. But otherwise, when i feel subdued after all that calorie counting, i put together a simple salad that s scrumptious with some nuts. That s just what i did yesterday. Made this lovely salad that can keep your 4 o clock hunger pangs at bay. I ate it for lunch, though and thoroughly enjoyed it too!

Recipe for Carrot Almond Salad
( Vegan salad with carrots and assorted nuts)

Prep Time: 10 mins
Cook Time: Nil
Level: Easy
Serves 2 minimally

Carrots 2 large peeled and shaved into ribbons
Almonds &frac18 cup toasted and slivered
Sunflower seeds 1 tbsp toasted
Sesame seeds 1 tbsp toasted
Cilantro 1 tbsp chopped finely

Olive oil 1 tbsp
Lemon juice 1 tbsp
Honey 1 tbsp
Sugar 1 tsp
White pepper 1 tsp
Salt to taste

Use a peeler and make ribbons out of the carrots.
In a mixing bowl, combine all the ingredients for dressing and mix well. I mean really well.
Now, place the carrot ribbons, nuts and cilantro in the bowl along with the dressing and toss well.
Serve garnished with a drizzle of honey and a few leaves of cilantro. You must note that i totally forgot this step!


Mediterranean Bulgur Salad with Carrots, Almonds and Feta

It’s been a while since I shared a new salad recipe with you. Cold weather tends to make me want to create new soup recipes over cold salads. However, cold or hot weather aside, you need to make this Mediterranean Bulgur Salad with Carrots, Almonds and Feta asap!

I’ve been getting overly excited for spring and warm weather. I know there’s still a ways to go until it’s here to stay, especially in Colorado when we often get some of our biggest snowstorms in the spring. The worst is when they happen in May. There’s a saying around here that you don’t plant your vegetable or flower gardens until after Memorial Day and so far that saying has held true since we’ve been living here.

I think the days getting longer and not having to do entire morning runs in complete darkness, started the itch for the warm weather to return. I also used the grill last Sunday to grill some chicken wings for the Super Bowl and realized how much I missed outdoor cooking and eating on the deck. Only a few more months and they can’t go by quickly enough!

This Mediterranean Bulgur Salad with Carrots, Almonds and Feta might remind you of tabbouleh salad, although I actually think I prefer this one. It’s loaded with fresh herbs, in this case cilantro and mint and the vinaigrette is a fresh, earthy combination of lemon juice, cumin, olive oil and a pinch of cayenne for some heat.

While I would never advise you to skip the cilantro because it’s by far my favorite herb, if you have a repulsion to it, I think flat leaf parsley would substitute well. If you’re vegan, just skip the feta and you’ve got a great side dish or add a can of chickpeas and eat it as a main dish.

This was intended to be a side dish the day I made it, but it was one of those salads that turned into a main dish and then some for me. I kept opening the fridge and taking a bite and by the time the day was over, I’m pretty sure I had eaten at least 3 servings. This is definitely a salad that will be on repeat at our house and I can’t wait to serve it with my Greek Lemon Chicken Skewers recipe this summer!


Recipe Summary

  • 1/2 pound (2 large) carrots, peeled and shaved with a vegetable peeler
  • 12 ounces mixed greens
  • 1/2 cup dried cranberries
  • 1/2 cup Sweet and Spicy Almonds or toasted unblanched almonds
  • 2 tablespoons plus 1 teaspoon white-wine vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons olive oil
  • Coarse salt and ground pepper

In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.

Drizzle salad with vinaigrette season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.


1. Trim and peel the carrots.

2. Julienne the carrots. Place in a small saucepan and add the sugar, cinnamon stick, salt and lemon juice, then cover with water.

3. Bring to the boil, then simmer until tender about 5 minutes. Drain the carrots in a sieve set over a bowl and use the hot liquid to soak the sultanas.

4. Once they've cooled, drain the sultanas and mix with the carrots, orange flower water, extra virgin olive oil and orange juice.

5. Sprinkle with sea salt and freshly ground pepper, garnish with coriander, then serve.


Second, don't skip the apples . Besides their well-known health benefits, apples add a wonderful flavor and a nice crunch to the salad. I find that Honeycrisp, Pink Lady, and Gala apples work best in this recipe.

As far as the rest of the ingredients, you can customize them to your liking. Today, I am trying it with cranberries and toasted walnuts.


Roast chicken with carrot, currant and almond salad

Australian Gourmet Traveller recipe for roast chicken with carrot, currant and almond salad.

Roast chicken with carrot, currant and almond salad

Ingredients

  • 200 ml vegetable oil
  • 2 rosemary sprigs, coarsely chopped
  • Finely grated rind of 1 lemon
  • 2 chickens (about 1.2kg each), butterflied, at room temperature
  • 250 ml (1 cup) chicken stock
  • 120 gm unsalted butter, coarsely chopped
  • 80 gm flaked almonds
  • 60 ml (¼ cup) extra-virgin olive oil
  • 60 ml (¼ cup) grapeseed oil
  • Finely grated rind of ½ orange, juice of 1
  • 2 tsp honey
  • 1 drop of orange-blossom water
  • ½ tsp ground coriander seed
  • ¼ tsp each ground cinnamon, ground cumin and ground allspice
  • 3 carrots, cut into julienne
  • 80 gm currants
  • 1 cup (loosely packed) coriander, coarsely chopped

Method

Notes

This recipe is from the March 2012 issue of Australian Gourmet Traveller.


Kale Salad with Cranberries & Almonds

When I stayed at the Grand Hyatt in New York City last winter, I had my first ever kale salad. It was AMAZING. So amazing, in fact, that I ordered it two more times during our trip. I love braised kale and kale chips, but I couldn’t imagine eating raw kale until I had that salad.

Since then, I’ve had kale salad several times at restaurants and enjoyed it, but I’ve been afraid to make my own because kale is so tough. I couldn’t imagine what sort of magic those chefs worked on their kale, but I figured there had to be some sort of trade secret.

Then I was chatting with Colleen, and she told me about massaging the kale.

Yes, I said massaging the kale.

The secret to a fabulous kale salad, evidently, is massaging the salad. That extra 2-minute step makes all the difference. Check out Colleen’s Instagram video demonstrating how to massage your kale and make it into a fantastic salad.

She added dried cranberries, shredded carrots, and slivered almonds to make those gorgeous concoction. Then she made a simple balsamic lemon vinaigrette. The best part is, you can let it sit for a while and it doesn’t get wilted and gross like ordinary lettuce salads. With kale salad, you can even enjoy the leftovers the next day.

This easy to make kale salad isn’t just delicious it also has great nutritional benefits. It’s loaded with Vitamin C, Antioxidants, Vitamin K and so much more. This is the perfect salad for summer lunch at the pool, the beach, your favorite picnic spot, or work.


Authentic Moroccan Carrot Salad Recipe

Moroccan carrot salad is definitely one of those recipes I always go back to whenever I want a fragrant, quick, and healthy dish. It’s so simple and yet, tastes delicious thanks to the smart combination of spices and other aromatic ingredients.

If you’ve never cooked a carrot salad the Moroccan way, prepare yourself to have a culinary revelation in your kitchen. The steps are easy, the ingredients are simple and you will be amazed at the deliciousness you will be able to create.

For this recipe, you probably already have all you need in your fridge. It’s so easy to make and I really encourage you to give it a try!

Growing up in Morocco, I probably had this carrot salad at least once a week. If you visit Morocco, you’ll probably have it on the menu of every restaurant and Riad, served as a side dish or as a light dinner option.

The best part about this carrot salad is that it takes less than 30 minutes to make. It can also be frozen, so if you have busy days like me, just prepare a big batch and freeze small portions.

Moroccan carrot salad is traditionally made with preserved lemons, but they are optional. However, using them will add a delicious punch of flavor and bring the recipe to a whole new level.

If you use preserved lemons, make sure to taste them before adding them to the rest of the ingredients, to be aware of how salty they are. That way you can adjust salt quantity for the whole dish.

Preserved lemons are a staple in Moroccan cuisine. They smell amazingly good and whenever you open the jar, a delicious citrusy and sweet smell fills the air.

I generally make my own preserved lemons. They are super easy to make but they take weeks to be ready, so if you run out of them, make sure you find a brand that uses only natural ingredients. I will link below the brand I use whenever I run out.

As I mentioned above, preserved lemons are optional and this carrot salad recipe will still be delicious without them, but if you can, get some! They are incredible in chicken stews or with fish. And a small quantity goes a long way. Definitely worth it!

This recipe is so HEAVENLY it will become part of your regular cooking routine. Add it to your collection and save time in the kitchen with my printable recipe cards.


The sweetness of the roasted carrots is essential to the overall flavor of the salad + Moroccan spice blend. Plus, the carrots roast up rather quickly, making this the ideal meal or side. Make an extra large batch of the spice blend to use on other roasted vegetables.

Carrots: If you don’t have carrots or aren’t a big fan of carrots, sweet potatoes would be the next option followed closely by parsnips (not as pretty but I do like the flavor).

Greens: If you’re looking for more of a salad, toss the final mixture with lettuce or fresh spinach for a nice salad. Let the carrots/millet cool before doing this.

Additions: For amping up the protein, try adding chickpeas and/or feta. I thought the salad was great without either but my first choice addition would definitely be feta.



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