Effortlessly prepared in just 10 minutes, this recipe for Carrot Raisin Salad combines freshly grated carrots with plump ...

Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

earthy salad. Late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine are dressed up with a citrus-scallion vinaigrette so delicious, recipe creator Leah ...

3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the parsley and toss it around until nicely mixed. 5. Pack the salad in a box and ...

Batter up! Get the lemon and sugar ready for Shrove Tuesday ...

Place a dollop of whipped feta in the center of four salad plates. Surround feta with marinated carrots and drizzle more sauce all around. Garnish with carrot leaves. Serve with crusty bread.

This scallop salad has a touch of finesse about ... Add the orange juice, thyme and tarragon to make the dressing. Place the carrot ribbons in the dressing. Gently fry the carrot slices in the ...

Using a Y-shaped vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore (laying the carrot flat ... Drizzle on the salad and toss ...

Instead, I toss it in a bowl with a few ingredients to make a tasty fresh salad. Roughly chopped coriander and a slightly sweet honey and Dijon mustard dressing makes this a meal in itself.