Organic Rainbow Carrots and Spinach Salad

Rainbow Carrots and Spinach Salad

It is said, but cannot be proven, that the orange carrot was cultivated in the 17th century by Dutch growers. It is thought that the carrot was cultivated orange as a tribute to William of Orange, who led the the struggle for Dutch independence.

Whatever the origin of the orange carrot, the Long Orange Dutch carrot, first written about in 1721, is the forebear of the orange Horn carrot varieties so abundant at supermarkets today.

History states the first mention of growing carrots was in Iran. Carrots cultivated before 1721 were of different colors, like purple, red, yellow and white. The orange carrot we buy today is crossed from the later two colors, yellow and white.

It is note worthy, the nutritional benefits of rainbow carrots. Four (4) ounces or 1/2 a cup has 157% of the daily value of vitamin-A, 14% of the daily need of vitamin-C, 337 mg of potassium, and 3% of the daily need of calcium, and iron. Four ounces also have about 3 grams of fiber.

Our featured recipe is prepared using wild organic rainbow carrots. It is a simple and delicious salad. Fast and easy to make. Our featured salad, Organic Rainbow Carrots and Spinach Salad will need the following.

Organic Rainbow Carrots and Spinach Salad

2 cups cooked organic rainbow carrots, sliced

3-4 cups baby spinach

1/4 cup Asiago cheese, shredded

Ginger syrup

Olive oil

Caribbean Spiced Rubbed Beef Rib SteakWash and slice carrots, but do not peel. Place into a steamer basket over boiling water and steam, about 5 minutes. Cool and set aside.

Plate spinach on a large salad plate. Top with cooled carrots. Drizzle ginger syrup over vegetables, then drizzle olive oil. Top with cheese.

______________________________________

We enjoyed the salad with a Caribbean Spiced Rubbed Beef Rib Steak and slices of olive bread.

 

 

What Others Are Reading:

Carrot Cranberry Salad

Carrot Cranberry Salad

 

Carrots originated in Afghanistan with an array of colors, from reds, purples, red and even black. Orange is not an original color. It is said that the Dutch cross-bred the yellow and red carrot to produce a variety that was the emblematic color of the House of Orange. This carrot quickly became popular and was further developed to become the sweet, succulent orange carrot which is the most recognized color of carrot used throughout the world today (World Carrot Museum).

Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fiber, 1% ash, and 0.2% fat. Most of the nutrition in carrots are in the peel and about the first 1/4 to 1/2-inch upper part of the carrot.

The so called bagged “Baby Carrots” sold in the market have no nutritional value. The carrots are wedeled down to get the shape and uniformity that they have. Basically the baby carrots are the center part of the original product, were no nutrition is found.

 

5 Good Reasons to Eat Carrots

1. Vision: Carrots are rich in beta-carotene, which is converted into vitamin A in your liver to keep your eyes healthy.

2. Cancer: Carrots have phytonutrients in them and this helps to reduce the risk of lung, breast and colon cancers.

3. Heart: Carrots are full of potassium and soluble fiber, which means the vegetable is good for blood pressure, blood sugar and cholesterol.

4. Aging: Carrots have beta-carotene that helps to prevent and repair cell damage, slowing the aging of cells.

5. Skin: Vitamin A and antioxidants found in carrots, protect the skin from sun damage and prevent premature wrinkling, acne and dry skin.

 

The featured recipe: Carrot Cranberry Salad and here is what you will need:

ingredients for Carrot Cranberry Salad

1/4 cup pecan, pieces

3 cups carrots, grayed

1/2 cup cranberries, dried

4 cups boiling water

Zest and juice of 1/2 lemon

juice of 2 oranges

Zest of 1 orange

1 tsp. grated ginger, fresh

 

 

grated carrots

 

First take the carrots from the cutting board and grate them till you have 3 cups.

 

placing grated carrot and dried cranberries ini hot water

 

In a lager quart pot, boil 4 cups of water. Once the water is boiling turn it off and remove from burner. Now place the 3 cups of carrots and the 1/2 cup of dried cranberries into hot water for 30 seconds then drain off water.

Rinse with cold water and allow water to drain completely. The purpose of the boiling water is just to soften a bit the carrots and hydrate the cranberries so the juices and the flavor of the zests and ginger will enter the shredded carrot with more ease.

Place the carrot and cranberries into a large bowl. Now mix in the rest of the ingredients from the cutting board less the pecans.

 

mixing all ingredients together for Carrot Cranberry Salad

 

Mix all of the ingredients until well incorporated. Place some plastic wrap or aluminum foil over the bowl and put into the refrigerator and allow to chill, about 30 minutes to 1 hour.

Remove from the refrigerator and mix in the pecans. Mixing in the pecans last prevents them from getting soggy while the salad  is chilling.

-Carrot Cranberry Salad-

 

Plate and enjoy!!

 

What Others are Saying About Carrots and Salad:

 

 

 

 

Enhanced by Zemanta