Carrot Mint And Pineapple Salad Recipes
CARROT, MINT AND PINEAPPLE SALAD
A good recipe doubled to take to a barbecue. Just a tablespoon added to your plate to accompany other salads. Everyone wants to know what is in the salad.
Provided by Dawn1319
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make up the jelly with one cup of boiling water.
- Add remaining ingredients.
- Double the recipe if necessary.
- Very refreshing.
Nutrition Facts : Calories 19.9, Fat 0.1, Sodium 30.8, Carbohydrate 4.6, Fiber 1.4, Sugar 2.1, Protein 0.6
CARROT, GREEN APPLE AND MINT SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1/3 cup) servings
Number Of Ingredients 9
Steps:
- Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
- In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
- Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
- Serve chilled.
Nutrition Facts : Calories 136 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 294 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams
CARROT-PINEAPPLE SALAD
Orange gelatin brings sparkle to this fruit and veggie salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 6
Number Of Ingredients 7
Steps:
- Pour boiling water on gelatin in medium glass or plastic bowl; stir until gelatin is dissolved.
- Stir in cold water, salt and pineapple. Refrigerate 20 to 40 minutes or until mixture is consistency of unbeaten egg whites.
- Stir in carrots. Pour into 3-cup mold or 6 individual molds. Refrigerate about 3 hours or until firm; unmold. Garnish with salad greens.
Nutrition Facts : Calories 90, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
PINEAPPLE CARROT SALAD
With carrots, celery and pineapple, this medley has a crunchy texture and tangy taste, but Ruth Noland of San Jose, California believes one ingredient makes the salad extra special. "Dates add just the right amount of sweetness," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 39mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 4g fiber), Protein 2g protein.
PINEAPPLE CARROT SALAD
This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.
Provided by Meredith
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Yield 5
Number Of Ingredients 6
Steps:
- Soak raisins in hot water for 30 minutes. Drain and dry.
- In a mixing bowl, combine the raisins, pineapple and carrots.
- Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 49.5 g, Cholesterol 3 mg, Fat 0.8 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 152.9 mg, Sugar 39.5 g
PINEAPPLE & COCONUT CARROT SALAD
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
MINTED CARROT SALAD
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.
Provided by TRYOVER
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 53.5 g, Fat 18.6 g, Fiber 5.6 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 316.9 mg, Sugar 42.2 g
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