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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hollandaise Sauce Recipe from Food Network
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Get Creamy Fondue with Poached Egg and Baguette Recipe from Food Network
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Get My Favorite Turkey Brine Recipe from Food Network
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Get Scallion Pancakes Recipe from Food Network
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Coleslaw mix, pineapple, and onion are mixed in a creamy dressing in this sweet and tangy Hawaiian cole slaw recipe that is great will pulled pork.
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These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
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Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties.
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Cucumber slaw with carrots and onion is made with a light vinegar-based dressing that is quick and easy to prepare.
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Get Easy Ranch Dip Recipe from Food Network