Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in ...

Prepare additional curry dressing and add it to another salad. It tastes delightful with ... Preheat the oven to 200C. Slice the carrots lengthwise and arrange them in a baking tray.

Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the parsley and toss it around until nicely mixed. What We Eat In Our 40s Can ...

1. Toss carrot, currants and parsley (if using) together in a bowl. Season with a little salt, dress with lemon juice and extra-virgin olive oil, and toss just before serving.

Broccoli, celery, carrots and bell peppers tossed together and drizzled with a french dressing in this refreshing salad. It is a super easy and quick healthy snack. De-seed the pepper and cut into 1 ...