Carrot Salsasaladside Dish Recipes
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.
TOSSED SALAD WITH CARROT DRESSING
We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 cups dressing).
Number Of Ingredients 15
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving. , In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing.
Nutrition Facts : Calories 302 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 185mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
CARROT SALSA
There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the carrots in the bowl of a food processor and pulse until finely chopped.
- Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.
CARROT SALSA/SALAD/SIDE DISH
I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.
Provided by CookETC
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrots till tender in microwave (about 4-6 minutes).
- Chop red onion and green bell pepper.
- FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
- FOR SALAD OR SIDE DISH: Leave carrots whole.
- Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
- Toss in the veggies, except the grape tomatoes.
- Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
- FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
- FOR SIDE DISH: heat in the microwave for about 2-3 minutes.
Nutrition Facts : Calories 378.5, Fat 31.9, SaturatedFat 4.2, Cholesterol 0.3, Sodium 656, Carbohydrate 23.5, Fiber 3.5, Sugar 14.8, Protein 2.2
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