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Post by :danemorgan
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1462
Click below to download : Vegetables - Shredded Carrot Salad (Format : PDF)
Vegetables - Shredded Carrot Salad
1 1/2 cups shredded carrots1 1/2 cups unpeeled red apple, chopped
1 tbsp. finely chopped onion
2 tbsp. vegetable oil
2 tbsp. pineapple juice
1 1/2 tsp cider vinegar
1/8 tsp. salt
1/8 tsp. ground ginger
2 tbsp. chopped pecans or walnuts
Combine carrots, apples and onions in a bowl, toss gently to mix. Set aside.
Combine the oil, pineapple juice, vinegar, salt and ginger, mixing well.
Pour oil mixture over carrot mixture and toss gently. Cover and chill. Just before serving, add nuts and gently toss.
4 servings.
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1 pound sliced carrots1 cup water1/4 tsp. whole cloves2 tbl. reduced-calorie margarine1 tbl. honeygrated zest of 1/2 lemonjuice of 1/2 lemonCook carrots and cloves in water, covered, until tender; drain. Add remaining ingredients. Heat, stirring occasionally.Makes 4 servings.
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12 carrots 3 tbsp. good olive oil 1 1/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 tbsp. fresh dill or parsley -- minced Preheat oven to 400° F. If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1-1/2" thick slices. (The carrots will get smaller while cooking, so make the slices big.)Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. Toss the carrots with minced dill or parsley,
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