Best 4 Carrot And Cheese Salad Recipes

Welcome to the ultimate guide to crafting the perfect carrot and cheese salad! This classic dish is a symphony of flavors and textures, combining the natural sweetness of carrots with the sharp tang of cheese. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with the knowledge and expertise to create a carrot and cheese salad that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD

Spinach, Goat Cheese and Roasted Carrot Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 bunch small to medium carrots with tops, trimmed and halved lengthwise
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
2 tablespoons sherry vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 small shallot, thinly sliced
6 cups baby spinach (about 4 ounces)
1 head red-leaf lettuce, torn into large pieces
4 ounces goat cheese, crumbled
1/4 cup roughly chopped fresh chives

Steps:

Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Arugula and Carrot Salad With Walnuts and Cheese image

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced optional
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
Shortly before serving, toss the salad with the dressing.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

CARROT AND CHEESE SALAD

Carrot and Cheese Salad image

Make and share this Carrot and Cheese Salad recipe from Food.com.

Provided by Miraklegirl

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 carrots, washed,peeled and grated
2 cups cheddar cheese or 2 cups gruyere cheese, grated
1 cup sultana
salt and pepper

Steps:

Mix all ingredients together and season with salt and pepper.
(If raisins are dry, let them soak in water warm water for 15-20 minutes, and drain before using).

CARROT AND CHEESE SALAD

Carrot And Cheese Salad image

Number Of Ingredients 12

Ingredients

1 (3-ounce) package lime jello
1/2 teaspoon salt
3/4 cup water boiling
3/4 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon horseradish prepared
1/8 teaspoon hot pepper sauce
1 1/2 cups cottage cheese large curd
1 1/2 cups carrots shredded
1 tablespoon onion grated
1 tablespoon parsley minced fresh
1/2 cup lettuce leaves

Steps:

1. Dissolve gelatin and salt in boiling water cool to room temperature. Add buttermilk, vinegar, horseradish and hot pepper sauce. Blend in cottage cheese, 1 1/2 cups carrots, onion and parsley. 2. Pour into a 1-quart mold which has been rinsed with cold water chill until firm. Unmold and garnish with lettuce.

Nutrition Facts : Nutritional Facts Serves

Tips:

For the best flavor, use fresh, high-quality carrots and cheese. Organic produce is always a good choice.
Shred the carrots and cheese finely for a more even distribution of flavor and texture.
Use a light hand when dressing the salad. You want to coat the vegetables without making them soggy.
Add some chopped nuts or seeds for a crunchy texture. Walnuts, pecans, and sunflower seeds are all great options.
Serve the salad immediately, or chill it for a few hours before serving. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Carrot and cheese salad is a simple but delicious dish that's perfect for any occasion. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. With its sweet and tangy flavor, carrot and cheese salad is sure to please everyone at your table.

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