Carrot Mint And Pineapple Salad Recipes

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CARROT, MINT AND PINEAPPLE SALAD



Carrot, Mint and Pineapple Salad image

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

1 lemon jelly
2 tablespoons chopped mint
2 cups grated carrots
1 can crushed pineapple, drained
2 spring onions
salt and pepper

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



Carrot, Green Apple and Mint Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 35m

Yield 6 (1/3 cup) servings

Number Of Ingredients 9

1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt

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



Carrot-Pineapple Salad image

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

1 cup boiling water
1 package (4-serving size) orange-flavored gelatin
1/2 cup cold water
1/8 teaspoon salt
1 can (8 ounces) crushed pineapple in syrup, undrained
1 cup shredded carrot (2 medium)
Salad greens, if desired

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



Carrot and Raisin Salad With Pineapple image

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

2/3 cup raisins
2 1/2 cups coarsely grated carrots
1 (20 ounce) can crushed pineapple, drained
1/3 cup mayonnaise-type salad dressing
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon sugar

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



Pineapple Carrot Salad image

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

1 can (20 ounces) pineapple tidbits, drained
1 package (10 ounces) julienned carrots
1 cup sliced celery
1 cup chopped dates
1/2 cup sour cream

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



Pineapple Carrot Salad image

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

½ cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
⅛ teaspoon salt

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



Pineapple & Coconut Carrot Salad image

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

1-1/2 cups sour cream
1/3 cup honey
2 teaspoons grated lime zest
3 tablespoons lime juice
2 teaspoons grated fresh gingerroot
1 teaspoon grated orange zest
1-1/2 pounds carrots, shredded (about 5 cups)
1 can (20 ounces) unsweetened crushed pineapple, drained
1-1/2 cups flaked coconut
1-1/2 cups golden raisins

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



Minted Carrot Salad image

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

2 pounds carrots
1 large onion, diced
¼ cup chopped fresh mint leaves
1 cup tomato sauce
½ cup vegetable oil
1 cup sugar
¾ cup malt vinegar
½ teaspoon mustard powder
½ teaspoon Worcestershire sauce

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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