Carrot Salad With Honey And Mustard Recipes

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

EASY HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.

CARROT SALAD WITH HONEY AND MUSTARD

Steps:

• Mix together the mayonnaise, mustard, honey and lemon juice.
• Coarsely grate the carrots and put into salad bowl.
• Peel the peaches/nectarines, cut into cubes and add to bowl.
• Add the raisins/cranberries Pour the dressing over the salad.
• Decorate with almonds and serve.

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

Steps:

• Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
• Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

CARROT SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Using a box grater, mandolin or food processor with a grate attachment, grate the carrots. Transfer the grated carrot into a bowl.
• In a small bowl whisk together the mayonnaise, dijon mustard, honey, apple cider vinegar, salt and pepper.
• Add to the bowl with the carrots the chopped parsley, sunflower seeds and diced shallots and then toss everything in the dressing. Serve.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool. , In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool., In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.