Carrot And Walnut Salad Recipes

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CARROT, CRANBERRY AND WALNUT SALAD



Carrot, Cranberry and Walnut Salad image

From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!

Provided by KerfuffleUponWincle

Categories     Lactose Free

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup dried cranberries
1/4 cup walnuts (chopped)
4 cups carrots (shredded)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice

Steps:

  • Soak cranberries in very warm water for 30 minutes ~ drain well.
  • Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
  • In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
  • Chill at least 1 hour.
  • Add toasted walnuts just before serving.
  • Makes 6 servings.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD



Crunchy Carrot, Raisin 'n Walnut Salad image

Throw this together in a flash. The walnuts add a nice crunch. To make it even easier, buy a package of carrots already shredded at your grocers. Makes a great side dish.

Provided by Marie

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb grated carrot
3/4 cup chopped walnuts
3/4 cup raisins
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon fresh lemon juice

Steps:

  • Mix together carrots, walnuts and raisins.
  • Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
  • Chill until ready to serve.

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE



Arugula and Carrot Salad With Walnuts and Cheese image

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 13

4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced optional
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
  • In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
  • Shortly before serving, toss the salad with the dressing.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

CARROT WALNUT SALAD



Carrot Walnut Salad image

Categories     Salad     Side     No-Cook     Quick & Easy     Walnut     Carrot     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 5

3 large carrots, shredded (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon salt
1 1/2 tablespoons chopped walnuts, toasted lightly

Steps:

  • In a bowl toss carrots with oil. Add remaining ingredients and toss well.

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