I made this recipe tonight, even though I'm not crazy
about carrot salads, normally because they are always too sweet.
So I'll just curse her under my breath, live vicariously through her until my time comes and talk
about carrot salad with you guys instead.
Not exact matches
The
Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large
carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds
about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly
Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate &
Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout
Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream
About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach
Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies
Employing
about 40 workers from nearby town, the farm produces a variety of vegetables including tomatoes,
carrots, radishes, chard, arugula, and
salad greens.
Salad: 1 medium cabbage, cored and thinly sliced (
about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium
carrots, peeled and coarsely grated (
about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (
about 1 cup) 1/2 cup chopped toasted walnuts
I'm all
about cold
salads, and this cucumber &
carrot noodle Thai
salad really hits the spot!
This simple
salad of daikon radish and
carrots is as simple to make as the similar tsukemono (overnight pickles), but is ready in just
about 15 minutes.
WHOLE GRAINS RICE QUICK COOK Easy Asian Quinoa
Salad Recipe from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or
about 4 cups shredded cabbage) 2 cups cooked Village Harvest red quinoa 2 cups shredded
carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large
salad with all kinds of raw veggies (cucumber, celery,
carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this
about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
I've got a thing
about fresh
carrots at the moment... my favourite is
carrot, sultana, peanut and mayo
salad... something
about the mix of sweet and salty...
As with many of my favourite recipe creations, this vegan
carrot salad came
about because I refuse to let anything go to waste and I like to keep things speedy in the kitchen!
Beef Satays over Thai
Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (
about 1 quart) 2
carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
I have been gushing in the margins
about David Lebovitz's
carrot salad (pardon!
That's how this easy broccoli and
carrot salad came
about and I'm not mad at it at all.
Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2
carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw
salad) 3 TBSP fresh orange juice (
about half of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch of each)
When people hear
about raw foods, they usually think that it's all to do with eating a few
salad leaves with some sticks of
carrot and so is a dull and tasteless diet.
Even in ketosis I still ate one or two
salads each day most days, but I was pretty restrictive
about the quantity of vegetables that had much carbohydrate in them (e.g., tomatoes,
carrots).
Vegetables To Consume: 3 - 7 servings per day minimum (one serving is
about 2 cups of
salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower),
carrots, beets, onions, peas, squash, and
salad greens.
Spicy Peanut - Ginger Kale
Salad adapted from Happy.Healthy.Life Makes about 3 - 4 servings For the salad: 2 large bunches of kale (or 3 small) 1 cup red onion, thinly sliced 1 cup julienned carrots 1 cup julienned cucumber 1/3 cup peanuts for ga
Salad adapted from Happy.Healthy.Life Makes
about 3 - 4 servings For the
salad: 2 large bunches of kale (or 3 small) 1 cup red onion, thinly sliced 1 cup julienned carrots 1 cup julienned cucumber 1/3 cup peanuts for ga
salad: 2 large bunches of kale (or 3 small) 1 cup red onion, thinly sliced 1 cup julienned
carrots 1 cup julienned cucumber 1/3 cup peanuts for garnish
What I love
about the raw
carrot salad is that it:
So how can Kale benefit you — it helps maintain maintains healthy nervous and immune systems, promotes healthy eyesight, may help to protect against premature ageing, good for detoxifying the body, good for your skin, nails and hair and these are just a few of the benefits so think
about adding some to your
salads or make your own soup and include it with some lentil and
carrots.
Feel free to throw some other veggies in there, such as
carrots, to make up
about 20 % of your
salad, as well as slices of ginger for flavor.
We know that sweet veggies such as
carrots and cauliflower are best given to our buns in small quantities, but what
about the flavorful herbs and spices we use to make our
salads more interesting?
:) Of course I forgot to take pictures (I am so bad
about that), but we had lots of delicious fall - colored and fall - flavored foods: I made spicy chicken dip,
carrots and dip, caramel - snicker - apple
salad, and apple cider, and the other couples brought gingersnaps and pumpkin dip, gooey pumpkin cake, and peanut - butter pumpkin bread.