With just five ingredients and a food processor, this recipe ... Serve cold. Store leftovers in an airtight container for up to four days. Do not freeze. Try this carrot salad for your next ...

Roasted carrots nestle into puff pastry in this savory carrot tarte tatin with feta and hazelnuts. Serve as an elegant spring ...

About Carrot Salad with Black Grape DressingWhy buy salad dressings off the rack that are full of preservatives? Preah Narang whips up a quick carrot salad with raisins and almonds and a quick ...

Carrots: The sweeter the onions, the better in this recipe. Look for Vidalia or Walla ... sprinkle them on top just prior to serving the cold salad. The holidays are not the same without copper ...

Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in ...

This peculiar blip on the carrot salad radar reflects the way context collapses as recipes go viral and are reinterpreted. Existing reportage of morkovcha frames it as a testament to the trade ...

Drain, toss dry and set aside. Meanwhile, place celery root, carrots, shallots, apple and cabbage on a baking sheet. Toss with oil and season with salt. Spread veggies on sheet in a single layer ...

1. Toss carrot, currants and parsley (if using) together in a bowl. Season with a little salt, dress with lemon juice and extra-virgin olive oil, and toss just before serving.