Tag: carrot

Carrot-Cucumber Salad

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Carrot-Cucumber Salad

Course: Salad, Side Dish
Servings: 4
Calories: 25kcal

Ingredients

  • 1/4 cup unseasoned rice vinegar
  • 1 tsp sugar
  • 1/2 tsp olive oil
  • 1/8 tsp black pepper
  • 1/2 cucumber
  • 1 cup carrots
  • 2 tbsp green onion
  • 2 tbsp red bell pepper
  • 1/2 tsp Mrs. Dash® Italian Medley seasoning blend 

Instructions

  • Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
  • Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
  • Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
  • Cover and chill 30 minutes.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 180mg | Fiber: 1g | Calcium: 20mg | Phosphorus: 22mg

Jicama and Carrot Salad

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Jicama and Carrot Salad

Course: Salad, Side Dish
Servings: 4
Calories: 75kcal

Ingredients

  • 1/2 cup carrots
  • 1 1/2 cups jicama
  • 1 tbsp cilantro
  • 2 tbsp lime juice
  • 1 tbsp canola oil
  • 1 tbsp  honey

Instructions

  • Grate the carrots and jicama. Chop the cilantro. Combine in a medium bowl.
  • In a small jar or bowl combine lime juice, oil and honey. Pour over the carrot mixture and toss to combine.

Nutrition

Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 130mg | Fiber: 3g | Calcium: 12mg | Phosphorus: 15mg

Roasted Cauliflower and Carrot Salad

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Roasted Cauliflower and Carrot Salad

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 8
Calories: 160kcal

Ingredients

  • 1 small head cauliflower
  • 5 medium carrots
  • 1 large turnip
  • 1 medium onion
  • 6 tbsp Bertolli  olive oil
  • 1 tbsp Italian seasoning blend
  • 3 tbsp  unseasoned rice vinegar
  • 1 1/2 tbsp  maple syrup
  • 1/4 tsp mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 6 cups baby leaf lettuce
  • 1/2 cup pomegranate seeds (arils) 

Instructions

  • Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
  • In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
  • While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt, black pepper and garlic powder.
  • To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately

Nutrition

Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Cholesterol: 0mg | Sodium: 134mg | Potassium: 378mg | Fiber: 3g | Calcium: 48mg | Phosphorus: 53mg