Carrotsaladwithmarconaalmondsanddriedmangoes Recipes

CLASSIC CARROT SALAD

Classic Carrot Salad image

Try this classic carrot salad recipe made with just four ingredients. It's one of the easiest salad recipes to prepare and is terrific for outdoor gatherings!

Provided by Elise Bauer

Categories Salad Budget Kid-friendly Quick and Easy Carrot Carrot Salad Kid-friendly Picnic Salad Salad

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

3 to 4 cups freshly grated carrots (from 4 to 6 medium-sized carrots)
1/2 to 1 cup raisins (regular, golden, or a mix)
1 large apple, (peeled or not, your preference) cored and chopped
1/4 to 1/3 cup mayonnaise

Steps:

Combine the carrots, raisins, apple and mayonnaise: Gently combine all ingredients in a medium bowl.
Chill, then serve: Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 313 kcal, Carbohydrate 49 g, Cholesterol 8 mg, Fiber 6 g, Protein 3 g, SaturatedFat 2 g, Sodium 196 mg, Sugar 34 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

20 Carrot Recipes: Perfect Sauteed Carrots & More! image

Here are the best sauteed carrots you'll ever have! The perfect easy side dish, they're made with just 3 ingredients and done in 10 minutes.

Provided by Sonja Overhiser

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

8 medium carrots (1 pound)
2 tablespoons olive oil
1/4 teaspoon plus 1 pinch kosher salt
1 tablespoon chopped fresh thyme (or other fresh herbs - we used a combination of thyme and chives)

Steps:

Peel the carrots and slice them diagonally into rounds (on the bias).
Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

Nutrition Facts : Calories 107 calories, Sugar 5.4 g, Sodium 78.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 1.1 g, Cholesterol 0 mg

CARROT SALAD WITH MARCONA ALMONDS AND DRIED MANGOES

Carrot Salad With Marcona Almonds and Dried Mangoes image

Sweet, crunchy, easy and tasty for pot luck, outdoor parties.I used kefir which I make thick by straining the whey. I just made again for the Fourth of July adding Pineapple and so so good!

Provided by Rita1652

Categories Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, juice
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons lime basil (use a mix of all) or 2 tablespoons parsley (use a mix of all)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey or 1 tablespoon sugar
1/2 cup mayonnaise, optional for more creaminess
5 cups fresh shredded carrots
3/4 cup marcona almonds, rough chopped
1/4 cup crystallized ginger, rough chopped
3/4 cup dried mango, diced
1 cup diced fresh pineapple (optional)

Steps:

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

Nutrition Facts : Calories 71, Fat 4.7, SaturatedFat 0.5, Cholesterol 1.5, Sodium 139.6, Carbohydrate 6.7, Fiber 1.6, Sugar 3.1, Protein 1.5

GLAZED CARROTS WITH ALMONDS

Glazed Carrots with Almonds image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

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