Artichoke Beet And Carrot Salad Recipes

BEET AND CARROT SALAD

Beet and Carrot Salad image

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Provided by Magdalena Wszelaki

Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

ARTICHOKE, BEET, AND CARROT SALAD

Artichoke, Beet, and Carrot Salad image

Make and share this Artichoke, Beet, and Carrot Salad recipe from Food.com.

Provided by alisha.mills

Categories Spinach

Time 10m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 6

Ingredients

3 jarred artichoke hearts, chopped
1/2 red beet, raw, grated
1/2 carrot, grated
1/4 cup feta
1 cup Baby Spinach
2 tablespoons vinaigrette

Steps:

Mix first 4 ingrediets.
Serve on spinach leaves.
top with vinaigrette.

Nutrition Facts : Calories 326.8, Fat 9.5, SaturatedFat 5.9, Cholesterol 33.4, Sodium 711.2, Carbohydrate 52.5, Fiber 33.6, Sugar 9.4, Protein 17.5

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