Like spinach, carrots seem to be the neglected step-child of our menus. They may make a rare appearance in a stew, or at a holiday dinner, but even though the virtues of this brilliantly colored veggie are famous, many of us just don’t serve carrots all that frequently. Carrots are so good for you, packed with beta-carotene, the best form of vitamin A. There’s simply nothing bad to say about this inexpensive veggie.
Excluding the hot side dish of carrots, or addition to the stew pot, we’ve got five new ways to enjoy carrots in a variety of carrot salad recipes, that are quick to fix and satisfying, so much so that even kids won’t balk! What a shame! They’re also good for your complexion and contain antioxidant (cancer fighting) properties and are a powerful agent in your anti-aging food arsenal. When preparing carrot salad recipes that call for shredded or grated carrots, use a spray bottle to spritz them with bottled lemon juice, to avoid discoloring due to oxidation. The lemon juice helps retain that bright orange color.
1. With a half cup each of raisins and slivered almonds mix a cup of shredded carrots. Blend the mixture into a cup of plain yogurt. It is a healthy snack, side dish or dessert, ready to eat in minutes.
2. Your Mom or Grandma might have served this one frequently, for all the right reasons. This old-fashioned carrot salad recipe seems to have been beyond in our contemporary menus. It is inexpensive, quick, nutritious and tasty. When partially gelled, toss in a cup of shredded carrots and stir. Prepare a package of Jell-O(TM), with half the water boiled and the remainder in ice cubes (to gel quickly). When ready, top with non-dairy whipped topping. Kids might error this for a dessert!
3. Improve the customary chef’s salad with our neglected carrot friend. Throughout the summer months, together with cucumber, tomato wedges, a few strips of chicken breast, onion and whole pitted black olives, a sliced hard-boiled egg, surrounded with a ring of shredded or julienned carrots makes a colorful and filling meal. It is wholesome and low in calories. In winter, try this carrot salad recipe: healthy dinner salad, add julienned carrots, on a bed of crispy greens, finely sliced broccoli and cauliflower florets, green onions, a sliced white mushroom and sliced black olives for a nice.
4. Grated carrots, mixed with mayonnaise or plain yogurt, as you prefer, makes a light, healthy mid-afternoon break snack food. A ‘veggie cup’ is another quick and easy carrot salad recipe. Optionally, you can spritz this carrot salad recipe with a dash of lemon juice to brighten up the flavor. You can bolster the fiber content by adding thinly sliced celery in about a 3:1 carrot-to-celery ratio.
5. Our last carrot salad recipe also doubles as a side dish or dessert. Cool the sauce and mix just a tablespoon or two with 1-1 ½ cups of coarsely grated carrots. Combine a half cup of orange juice and ¼ teaspoon of powdered ginger with a teaspoon of cornstarch in a small pot, whisking together over medium heat, just until the sauce is of a consistency which barely coats a wooden spoon. Serve in a small dessert cup. Even kids like this one.
Giving carrots a more top place in your menus is a smart move your family will love. All of these are tasty ways to get your quota of veggies!
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