Carrot Salad Recipes : Food Network

Kale, Beet and Carrot Salad with Warm Ginger-Curry Vinaigrette

This vibrant kale salad gets its bold personality from an unexpected warm ginger‑curry vinaigrette that’s both sweet and savory. Heating the dressing blooms the spices and gently wilts the kale, softening its texture while keeping the greens bright and fresh. Roasted golden beets and carrots add earthy sweetness and rich color, while dried apricots and toasted coconut bring sweetness and a touch of crunch. The result is a farmers’-market–inspired salad that feels original and satisfying.

Olivye Salad

Also known as Russian salad or Olivier salad, this creamy potato and vegetable dish is a perfect balance of tangy, creamy, zesty, crunchy and hearty. While family recipes differ, most call for either pickles or cucumbers, although I find that using both gives the salad the ideal combination of crispness and brine. The same goes for onions and scallions — together they add just the right flavor and bite. A splash of pickle juice brightens everything with an extra pop of acidity. When it comes to the mayonnaise that gives the salad its signature creaminess, feel free to tailor the amount to your taste: Add more for extra richness, or go with less if you prefer a lighter dish. This salad is a taste from my childhood. My Russian great-grandmother would prepare it by the bucketful for every holiday or special occasion. There were always at least two platters of Olivye on the table; a third would be tucked away in case the first two disappeared too quickly! Leftovers were treasured and enjoyed over the next few days, extending the celebration just a little longer.