Carrot Salad With Mint Honey And Lemon Recipes

CARROT SALAD WITH MINT, HONEY AND LEMON

Steps:

• Add the honey, lemon juice, olive oil, water and mint to a blender. Puree until smooth, 30-60 seconds. Season with salt and pepper to taste.
• In a large bowl, combine the carrots, mint, lemon zest and dressing. Taste and add additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes, preferably for a few hours so the flavors have a chance to mingle.
• Before serving, you can optionally garnish with a small sprinkle of additional fresh mint.

HONEY-LEMON ROASTED CARROT SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
• Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
• Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

CARROT SALAD WITH CINNAMON,LEMON AND HONEY

Steps:

• Place carrots and raisins into a bowl.
• Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins.
• Toss together and serve with a garnish of the toasted almonds.