I’m not a salad person really, but do have it occasionally. Now I didn’t know about rainbow carrots until I saw these as an ingredient in the chopped basket, the show ‘ Chopped’ that airs on Food network ( I love that show).
I spotted these beauties at Whole foods, and just grabbed a bag out of sheer excitement. That being done, I wanted to retain the color of these carrots, so a salad was the best option that I could think of. I dressed them with a simple honey lemon dressing, the salad was light, summery and delicious. I enjoyed it as a side with tandoori salmon.
About 200 grams shredded organic rainbow carrots, about 6 carrots
10 cherry tomatoes, cut into half
Handful of lettuce
1/4 cup cashewnuts or any other nuts
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 & 1/2 tablespoons organic honey
Salt and freshly ground pepper to season
1. Whisk all the ingredients for the dressing well and set aside.
2.Place the shredded carrots, lettuce, cherry tomatoes & cashew nuts in a bowl, add the dressing and toss everything well. Refrigerate until ready to serve.
- According to the United States Department of Agriculture, one medium carrot or ½ cup of chopped carrots is considered a serving size. One serving size of carrots provides 25 calories, 6 grams of carbohydrate, 3 grams of sugars and 1 gram of protein.
- Carrots are an excellent source of vitamin A, providing 210% of the average adult’s needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving.
- It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.
- Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.
- Farmer’s markets and some specialty stores carry carrots in a range of colors – like purple, yellow, and red – that contain a variety of antioxidants lending them their color (such as anthocyanin in purple carrots and lycopene in red carrots).