Citrus-Carrot Salad

February brings some of our winteriest weather. Everything is dead, cold, and covered in ice and/or snow. I don't remember the last time I saw a splash of color out there. So now is definitely the time to add color to our plates. Salads are great for that, especially when they take advantage of some of winter's best fresh ingredients. This time around, we're building a salad around carrots and citrus!

Carrots actually come in a wide range of colors and while orange is absolutely beautiful and should have a place in this salad, consider seeking out some of the other colors out there. I used purple, but they also come in red, yellow, and even white! You could build quite the rainbow salad with options like that.

I used a cara cara orange for my salad because I love their orange-pink flesh and the flavor that blends just the right amount of tanginess with sweetness. Feel free to grab any number of orange or citrus options available to you. Bright colors are best because this salad is all about showcasing color in ever delicious bite.

I love serving this salad anytime I get a little down about the dreary weather outside. So yeah - about once a week this time of the year! It's great with roasted meats, baked lasagnas, and skillet meals. What's more, it comes together quickly so you don't have to think twice about whether or not you should have a salad with dinner. Of course you should!

Citrus-Carrot Salad

  • 2 carrots, peeled and sliced into long ribbons using a vegetable peeler (I used one orange and one purple carrot for more color)
  • 1 cara cara orange, peel sliced off and cut into round slices
  • 6 oz. torn red lettuce (or other fresh greens)
  • 3 oz. crumbled feta cheese
  • 2 tsp. slivered almonds
  • ½ T. olive oil
  • ½ T. mayonnaise
  • 1 tsp. wholegrain mustard

Prepare the carrots and orange by peeling the carrots and creating long ribbons by slicing them lengthwise with a vegetable peeler. For the orange, slice the peel carefully away using a sharp paring knife. Cut the orange into round slices, each about a quarter of an inch thick.

In a large serving bowl, arrange a base of red lettuce or other greens and then add the carrot ribbons, orange slices, crumbled cheese, and slivered almonds. Chill until ready to serve.

Create a creamy dressing by whisking the olive oil, mayonnaise, and mustard together. Taste and add salt and/or pepper to suit your needs.

To serve, drizzle the dressing evenly over the salad and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

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