Bright And Sunny Carrot Salad Recipes
SUNNY CARROT SALAD
Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. -Barb Hunter, Ponder, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat.
Nutrition Facts : Calories 343 calories, Fat 21g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 5g fiber), Protein 5g protein.
SUNSHINE CARROT SALAD
Make and share this Sunshine Carrot Salad recipe from Food.com.
Provided by grandma2969
Categories Low Protein
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in hot water and add cold water and vinegar.Combine well.
- Then add carrots, pineapple and nuts.if desired.
- Refrigerate 2-3 hours or until set.
Nutrition Facts : Calories 130.3, Fat 0.1, Sodium 121.1, Carbohydrate 31.6, Fiber 1.3, Sugar 28.5, Protein 2.2
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
BRIGHT AND SUNNY CARROT SALAD
Categories Salad Nut Vegetable Side Sauté Low Carb Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Healthy Vegan
Yield Main Dishes 2
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to shave the carrots into strips and set aside. Put a large pan over high heat and saute the tomatoes and garlic until the pan looks dry. Add the sesame seeds and saute for 30 seconds. Toss in the carrots along with enough water to keep them from burning. Toss with tongs until the carrots soften and no longer taste raw. Remove from heat. In the bowl combine the lemon juice, pepper flakes, almonds, olive oil, salt and pepper. Toss with the carrots.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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