br>Meanwhile, to make the carrot salad, combine the currants and lemon
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.
For the salad:
Put all ingredients, except
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
eanwhile, for the cucumber and carrot salad, using a vegetable peeler, cut
hour.
For the salad, combine carrot, onion and cilantro in
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Mix carrots, apples and raisins.
Mix salad dressing and orange juice together and pour over other ingredients.
Makes 6 servings.
he shredded carrots. Sprinkle the carrot salad with the salt, pepper, and
ates and toss. Arrange the carrot salad on a platter, spoon the
efore putting it on the salad. Add more lemon juice if
Heat a grill pan on medium heat or preheat the grill to medium-low. Thread asparagus, fish, onion, chili peppers and shrimp onto 8 skewers. Place skewers on a baking pan. Brush with sweet chili sauce. Spray skewers and lime wedges with no stick cooking spray.
Grill skewers and lime wedges for 8-10 mins, turning, until browned and cooked through.
For the carrot salad, combine all ingredients in a medium bowl.
Divide lettuce and cilantro among serving plates. Top with carrot salad, then skewers. Serve with the grilled lime wedges.
ork in pan.
Make salad; Line crispy tortillas with romaine
The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
Place carrots in a serving dish.
Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
Be sure you serve with a slotted spoon.
Follow the directions for cooking the macaroni on the package. Drain pasta and rinse with cold water.
While the pasta is cooking, cut up the onions, celery and carrot.
In a large bowl, add pasta, tuna and vegetables and add one cup of mayonnaise, adding more if needed. Season the salad with salt and pepper to taste. Cover bowl and place in the refrigerator until completely chilled. The longer it is refrigerated the more the flavors will marry.
Sprinkle both sides of pork chops with seasoning. Heat oil in a large skillet on medium-high heat. Cook pork 3-4 mins each side, or until cooked through. Transfer to a plate. Cover with foil. Let stand 5 mins.
Meanwhile, cook carrot in a small saucepan of boiling water for 5 mins or until tender. Drain. Transfer to a medium bowl. Add remaining ingredients; toss to combine. Serve pork with carrot salad.
rater blade.
Place grated carrot in a bowl and pour
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.