Best 3 Carrot And Walnut Salad Recipes
**Carrot and Walnut Salad: A Symphony of Sweet, Crunchy, and Earthy Flavors**
Welcome to a culinary journey where sweet carrots, crunchy walnuts, and earthy spices harmonize to create a delectable and nutritious salad. This vibrant dish is a delightful symphony of textures and flavors, offering a refreshing crunch with every bite. Get ready to embark on a culinary adventure with our diverse collection of carrot and walnut salad recipes, each one meticulously crafted to tantalize your taste buds. From classic combinations to innovative twists, our recipes cater to every palate, making this salad a versatile addition to your healthy eating repertoire. So, let's dive into the world of carrot and walnut salads and discover the perfect recipe to suit your preferences.
CARROT, CRANBERRY AND WALNUT SALAD
From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!
Provided by KerfuffleUponWincle
Categories Lactose Free
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak cranberries in very warm water for 30 minutes ~ drain well.
- Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
- In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
- Chill at least 1 hour.
- Add toasted walnuts just before serving.
- Makes 6 servings.
GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD
Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.
Provided by Sarah Copeland
Categories dinner, quick, weekday, weeknight, steaks and chops, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
- Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
- Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
- Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 672 milligrams, Sugar 5 grams
CARROT AND WALNUT SALAD
Steps:
- Heat the oil in a frying pan and sauté the carrots for 2 minutes. Add the walnuts and the salt and spices and sauté for a further two minutes. Let it cool down a bit. Stir the garlic through the yogurt and add the carrot-walnut mixture and the parsley. Mix well and place in the refrigerator for two hours. Serve with any kind of grilled meat. Robert Pullens Tilburg, the Netherlands
Tips:
- For the best flavor, use fresh, young carrots. If the carrots are too old, they will be tough and bitter.
- If you don't have a food processor, you can grate the carrots and walnuts by hand. However, this will take more time and effort.
- Feel free to adjust the amount of honey and lemon juice in the dressing to taste. You want the dressing to be sweet and tangy, but not too overpowering.
- If you're short on time, you can skip the step of roasting the walnuts. However, roasting the walnuts will give them a deeper, more complex flavor.
- This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.
Conclusion:
This carrot and walnut salad is a delicious and healthy way to enjoy fresh carrots. It's perfect for a light lunch or dinner, or as a side dish for a larger meal. The combination of sweet carrots, crunchy walnuts, and tangy dressing is sure to please everyone at the table.
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