Carrot Salad Topper Recipes

CARROT, DATE AND FETA SALAD

Carrot, Date and Feta Salad image

Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 medium carrots
2 tablespoons roughly chopped fresh cilantro
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
Kosher salt
Juice of 1 lime
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted almonds
2 tablespoons finely chopped dates

Steps:

Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

COPPER CARROT SALAD

Copper Carrot Salad image

This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

5 pounds carrots, cut into 1/4-inch slices
2 medium green peppers, chopped
1 large onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups sugar
1-1/2 cups vinegar
1 cup vegetable oil
2 tablespoons Italian seasoning
2 teaspoons ground mustard
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water., In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 278 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 5g fiber), Protein 2g protein.

CARROT GELATIN SALAD

Carrot Gelatin Salad image

Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!

Provided by ASTENG

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 5h15m

Yield 8

Number Of Ingredients 3

Ingredients

1 (6 ounce) package lemon flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
4 large carrots, shredded

Steps:

In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 32.6 g, Fat 0.1 g, Fiber 1.6 g, Protein 2.5 g, Sodium 140.1 mg, Sugar 30 g

FRESH CARROT TOPPER

Fresh Carrot Topper image

If you like carrot salad with sweet bits of pineapple and raisins, you'll like this Healthy Living appetizer cracker topper.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield Makes 12 servings, 3 topped crackers each.

Number Of Ingredients 6

Ingredients

1 cup shredded carrots
1 can (8 oz.) crushed pineapple, well drained
1/3 cup raisins
1/4 cup light sour cream
1/4 tsp. ground ginger
36 low-sodium round buttery crackers

Steps:

Mix all ingredients except crackers until well blended; cover.
Refrigerate at least 1 hour to allow flavors to blend.
Spoon 2 tsp. of the mixture onto each cracker just before serving.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

WHIPPED CARROT SALAD

Whipped Carrot Salad image

"Carrots and pineapple give this fluffy gelatin salad its refreshing taste," says Jean Smith of Crossville, Tennessee. "A friend gave me the recipe. I serve this side dish often, whether I'm entertaining guests or my family. Lovely and light, it's perfect with almost any menu."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (6 ounces) orange gelatin
2 cups boiling water
1 package (8 ounces) reduced-fat cream cheese, cubed
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 cup finely grated carrots
1 carton (8 ounces) reduced-fat whipped topping, thawed

Steps:

In a bowl, dissolve gelatin in boiling water. Place cream cheese in a food processor or blender; cover and process until smooth. While processing, gradually add dissolved gelatin; process until smooth. Pour into a large bowl. Stir in pineapple and carrots; fold in whipped topping. Pour into a serving bowl. Refrigerate for 2 hours or until firm.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges