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Recipe: Tasty Colorful Carrot Salad with Lemon Dressing

Colorful Carrot Salad with Lemon Dressing. Here we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad. Reviews for: Photos of Carrot Salad with Honey-Lemon Dressing.

Colorful Carrot Salad with Lemon Dressing This recipe is vegetarian, gluten free and easily vegan. Make the salad: Add the carrots and parsley to the bowl, and toss until evenly coated with dressing. MD Vegan grating carrots julienne, combing with grated apples, and raisins, tossing with Lemon Tarragon Dressing, topping with walnuts. You can cook Colorful Carrot Salad with Lemon Dressing using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Colorful Carrot Salad with Lemon Dressing

  1. It's 3 of Carrots (grated).
  2. It's 1/2 of Lemon Juice.
  3. Prepare 4 of Dried Tomatoes.
  4. You need 1/4 cup of Olive Oil.
  5. Prepare 40 grams of Feta Cheese (cubed).
  6. You need 1 1/2 teaspoons of Oregano.
  7. You need 5 of Olives.
  8. Prepare of Salt.
  9. It's of Pepper.

When the carrots are done, transfer them to the owl with the dressing and toss to coat. Cut the tops off the carrots. This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish or seafood.

Colorful Carrot Salad with Lemon Dressing step by step

  1. Place grated Carrots into a bowl..
  2. Either add whole dried tomatoes into the bowl or chop into smaller pieces like I did..
  3. Then continue by adding Feta cheese cut into cubes..
  4. Lemons.
  5. Squeeze 1/2 a lemon into a jar, add olive oil, oregano, salt and pepper and shake until nicely combined. Pour Lemon dressing over salad and enjoy!! Kali Orexi!!!! 🙂.

Feel free to substitute with other vegetables, such as thinly sliced red onion, cooked fresh or frozen peas, cooked Frenched green. Feta and a spicy lemony dressing perk up a classic carrot-raisin salad. In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper. Adapted from Diana Rattray, author of Your Guide to Southern U.