Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, carrot & raisin salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrot перевод в словаре английский - русский.
Carrot & Raisin Salad is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Carrot & Raisin Salad is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook carrot & raisin salad using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Carrot & Raisin Salad:
- Make ready 3 large Carrots *shredded
- Get 1/4 cup Raisins OR Sultanas
- Take 1 tablespoon White Wine Vinegar
- Make ready 1 tablespoon Olive Oil
- Prepare 1 teaspoon Dijon Mustard
- Get 1/4 teaspoon Salt
- Make ready 1-2 teaspoons Orange Marmalade
The domesticated carrot is a cultivar of the wild carrot (Daucus carota), also known as "Queen Anne's lace. Carrots are high in colorful antioxidants and health-promoting nutrients. If you like crunchy snacks, carrots are a great go-to. Don't let carrots' perceived starch or sugar content deter you.
Instructions to make Carrot & Raisin Salad:
- Peel the skin of Carrots if you prefer, then shred using a grater. Alternatively slice them into fine strips.
- Combine everything in a large bowl.
From Middle English karette and Middle French carotte, both from Latin carōta, from Ancient Greek καρῶτον (karôton). Noun sense of "motivational tool" refers to carrot and stick. Verb sense in felt manufacture refers to the orange colour of drying furs. Carrots were one of the vegetables examined in recent research on foods rich in beta-carotene and bone health. More specifically, intake of yellow/orange and green vegetables was evaluated to see if.
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