Tropical Carrot Salad
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your repertoire, Tropical Carrot Salad might be a recipe you should try. This recipe serves 8. This salad has 298 calories, 2g of protein, and 26g of fat per serving. For 84 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of carrots, mayonnaise, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes. This recipe from Cinnamon Spice and Everything Nice has 147 fans. Overall, this recipe earns a good spoonacular score of 58%. Tropical Carrot Raisin Salad, Tropical Carrot Cake, and Tropical Carrot Cake are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
1 pound organic carrots, shredded (half on the large holes of a box grater and the other half on the small, side holes)
1 tablespoon Dijon mustard
1/3 cup dried cranberries or raisins
1 tablespoon honey
zest and juice of 1 lime
1/2 cup chopped macadamia nuts
2 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
1 cup chopped pineapple
salt and pepper to taste
1/2 cup unsweetened coconut flakes
Equipment:
mixing bowl
whisk
Cooking instruction summary:
In a large mixing bowl toss all the salad ingredients.In a small bowl whisk the zest, juice, mustard, honey and mayonnaise together. Drizzle in the olive oil slowly while whisking. Pour over the salad and toss until evenly coated. Season to taste with salt and pepper. Refrigerate. Serve cold or at room temperature.
Step by step:
1. In a large mixing bowl toss all the salad ingredients.In a small bowl whisk the zest, juice, mustard, honey and mayonnaise together.
2. Drizzle in the olive oil slowly while whisking.
3. Pour over the salad and toss until evenly coated. Season to taste with salt and pepper. Refrigerate.
4. Serve cold or at room temperature.
Nutrition Information:
covered percent of daily need
