Carrot Salad With Marcona Almonds And Dried Mangoes Recipes

MAPLE-ROASTED CARROT SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
• Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
• In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

MANGO, CARROT, AND ARUGULA SALAD

Steps:

• Mix mangoes, carrots, arugula, green onion, raisins, peanuts, ginger, lime zest, and sesame seeds in a large bowl.
• Whisk sesame oil, rice vinegar, sucralose sweetener, lime juice, salt, and black pepper together in small bowl; drizzle over salad. Toss to coat. Sprinkle cilantro over salad.

CARROT SALAD

Steps:

• In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

ROASTED CARROTS WITH ALMONDS AND OLIVES

Steps:

• 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
• 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
• 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
• Per serving: Calories 309
• Total Fat 23.5 g
• Saturated Fat: 2.5 g
• Protein: 4 grams
• Total Carbohydrates: 22 grams
• Sugar: 11 grams
• Fiber: 5 grams
• Cholesterol 0 mg
• Sodium 1165 mg

CARROT SALAD WITH MARCONA ALMONDS AND DRIED MANGOES

Steps:

• Mix dressing ingredients together.
• Add remaining ingredients toss and chill for 1-24 hours.
• Taste and adjust seasoning.
• Garnish with fresh herbs.

CARROT ALMOND SALAD

Steps:

• Cube the apples, unpeeled. Place in just enough cold water to cover with the lemon juice added. Let them sit until all other ingredients ready. Drain just before adding.
• Saute almonds in butter until light brown. Place on paper towel to drain.
• Peel and shred carrots.
• Add carrots, almonds, raisins, and apples to a large bowl. Mix in mayonnaise.
• Ready to serve immediately, or keep covered in refrigerator overnight.