Orange Blossom Minted Carrot Raisin Salad Recipes
ORANGE BLOSSOM MINTED CARROT RAISIN SALAD
I love traditional carrot raisin salad ... but I always hated that some people use WAY too much mayo. You could hardly taste the carrots which were the main ingredient. So I found this a few years ago, and it has become my favorite, especially since I live in FL, it has great orange flavor. This is originally a Whole Foods Recipe, but it has been passed around quite a bit, so there have been some changes; however, I can't claim any rights to this - but it is such a light refreshing recipe. Take advantage of those pre-shredded carrots from the produce section, I definitely do (but you can always shred your own, especially if you grow them in your garden). A few grocery store items and you are set. As there is no mayo in this dish, it makes a great BBQ dish or potluck salad because it travels well. I always garnish with a couple of orange slices to remind people of what the main flavor is. And ... Orange Blossom Water? ... What do I use it in? Why bother buying a whole bottle? Well, I originally bought it for this salad, but I have used it over seafood, in teas (warm and cold), rice, and drizzled over grilled vegetables which is great. It can be purchased online, at Whole Foods and many other Health Food Markets, also any Asian Markets. It is a great addition to your condiment collection.
Provided by SarasotaCook
Categories < 15 Mins
Time 10m
Yield 6-8 Side servings, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
- Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
- Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!
ORANGE BLOSSOM CARROT SALAD
This carrot salad is representing the Middle East for ZWT 6. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. Chef Evie Lieb adapted the recipe from The New Book of Middle Eastern Food.
Provided by cookiedog
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.
PA DUTCH CARROT & RAISIN SALAD
I don't know where Mom got this recipe but it was another favorite growing up in Lancaster County, PA.
Provided by luvinlif2k
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend together mayonnaise, lemon juice, salt, yogurt and honey.
- Pour dressing over carrots and raisins and mix thoroughly.
- Chill for 30 minutes before serving.
Nutrition Facts : Calories 177.1, Fat 5.3, SaturatedFat 0.8, Cholesterol 4.1, Sodium 257.4, Carbohydrate 33.1, Fiber 3.4, Sugar 21.9, Protein 2.5
NONNIE'S APPLE CARROT RAISIN SALAD
Fast, easy, and very colorful. Still one of my favorites after all these years-an easy recipe that I could help make w/ my Nonnie. Can't get any easier than this-5 ingredients! I normally use red delicious apples but have tried all varieties-especially if they are on sale! Adjust ingredients to your liking-just add enough mayo to make creamy. Also, you can sub dried cranberries for raisins for a change. Cooking time is chill time in the fridge, Hope you enjoy this salad as much as my family and I do!!!
Provided by Mrs.Jack
Categories Apple
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and chill at least 1 hour or more.
- (This recipe will feed an army so just adjust to your needs-normally, 1 apple is good for 2 servings.).
Nutrition Facts : Calories 217.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.6, Carbohydrate 33.8, Fiber 3.2, Sugar 21.2, Protein 1.3
ORANGE CARROT SALAD
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
MOROCCAN CARROT-BLOOD ORANGE SALAD
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees.
- Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams
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