Carrot Ribbon Salad With Ginger Parsley And Dates Recipes

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FRESH GINGER CARROT SALAD



Fresh Ginger Carrot Salad image

I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
3-1/2 cups shredded carrots
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts
1-1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

Steps:

  • Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.

RAINBOW CARROT RIBBON SALAD



Rainbow Carrot Ribbon Salad image

Number Of Ingredients 10

I'm listing the ingredients, the amounts are to taste. Taste as you go!
rainbow carrot ribbons
baby arugula
Parmigiano Reggiano ribbons
slivered red onion
fresh parsley
fresh basil
toasted pine nuts, optional
salt and pepper to taste
light vinaigrette, recipe below

Steps:

  • Use a large bowl to toss and coat every thing completely then place your salad on a platter.
  • VINAIGRETTE RECIPE
  • 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES



Carrot Ribbon Salad With Ginger, Parsley, and Dates image

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories     Salad     Side     Appetizer     Carrot     Date     Ginger     Parsley     Almond     Vegetarian

Yield 4 servings

Number Of Ingredients 9

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

Steps:

  • Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
  • In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
  • Top the salad with the remaining almonds and dates and serve.

CARROT SALAD WITH GINGER



Carrot Salad with Ginger image

Quick and easy gingered carrot salad. I think it tastes best after 24 hours.

Provided by Anne

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 4

4 cups shredded carrots
1 cup raisins
¼ cup orange juice
¼ cup shredded candied ginger

Steps:

  • Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.

Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g

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