Eye-Healthy Tangy Carrot Salad Recipe
See also: Chicken chopped salad • Deli-style kale salad • Infused water • Niagara springtime soup sippers • Orange pepper, spinach and sundried tomato frittata • Pumpkin mousse • Roasted salmon with melon salsa • Sunset gazpacho • Tropical post-run smoothie • Turkey burgers with roasted orange peppers
This colorful salad is a great holiday side dish and can liven up your leftover meals as well. Carrots are full of eye-healthy beta-carotene and also contain significant amounts of fiber, potassium and vitamin C.
Other ingredients provide eye nutrients like zinc, lutein and protein (if you add the chickpeas).
Fresh orange juice is more nutritious, but the concentrate has a deeper tang that brightens the flavors.
Orange juice concentrate and cumin add lively notes to this tasty salad.
Tangy Carrot Salad
1/2 cup pine nuts, sunflower seeds or pumpkin seeds
8 large carrots
1-1/2 cups rocket or romaine lettuce, chopped
1/2 cup dried cranberries, cherries or golden raisins
1/4 cup pitted dates, chopped small
1/4 cup canned beets, drained and julienned
1/2 cup canned chickpeas, drained
1/3 cup frozen orange juice concentrate, thawed
2 Tbsp lime juice
3 Tbsp extra-virgin olive oil
1 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
- Toast the nuts or seeds in a dry skillet over medium heat for 2 or 3 minutes, until golden brown (don't let them burn). Salt lightly if desired, remove from pan and let cool.
- You can either grate the carrots or make long ribbons of them with a vegetable spiralizer or peeler. Place in a large bowl with the lettuce, dried fruit, and any other add-ins you choose. Mix well.
- In a small bowl, mix together the dressing ingredients. Pour over salad in large bowl and toss. Sprinkle the toasted nuts or seeds over the top, and serve.
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[Page updated November 2016]