Carrot Sunshine Salad Recipes

SUNNY CARROT SALAD

Sunny Carrot Salad image

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

Ingredients

3 cups shredded carrots
2 cups unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/3 cup mayonnaise
1/2 cup sliced almonds
1/3 cup unsalted sunflower kernels

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.

GRANDMA'S CARROT SALAD

Grandma's Carrot Salad image

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

Ingredients

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

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

SUNSHINE CARROT SALAD

Sunshine Carrot Salad image

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

Ingredients

1 (3 ounce) package lemon gelatin
1 cup hot water
1 cup cold water
1 tablespoon cider vinegar
1 cup grated carrot
1 cup crushed pineapple, drained
1/2 cup chopped nuts (optional)

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

SUNSHINE CARROTS

Sunshine Carrots image

Here is a very different, delicious way to enjoy those carrots! Original source: Better Homes & Gardens.

Provided by Pianolady

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 medium carrots
1 tablespoon granulated sugar or 1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons butter

Steps:

Bias-slice carrots crosswise about 1/2" thick.
Place in a saucepan containing 1" of boiling, salted water.
Cover pan and cook until just tender; about 10 to 20 minutes.
Drain.
Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
Add orange juice and cook, stirring constantly until thickened and bubbly.
Boil 1 minute and remove from heat.
Stir in butter.
Pour over hot carrots, tossing to coat evenly.
Garnish with parsley and orange twist, if desired.
Enjoy!

CARROT SUNSHINE SALAD

Carrot Sunshine Salad image

Provided by My Food and Family

Categories Home

Time 1m

Number Of Ingredients 3

Ingredients

2 cups shredded carrots
1 can (20 oz.) crushed pineapple, with juice
1/2 cup raisins

Steps:

Mix all ingredients in bowl.
Best when cold.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUNSHINE CARROTS

Sunshine Carrots image

Time 20m

Number Of Ingredients 8

Ingredients

1 pound of baby carrots
1/2 teaspoon + 1/4 teaspoon salt
1/4 cup orange juice
1 Tablespoon sugar
1/4 teaspoon ground ginger or ginger paste
2 Tablespoons butter
1 teaspoon cornstarch
1 teaspoon water

Steps:

Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain. 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat. In a small bowl combine cornstarch and water. Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens. Pour over drained carrots and gently toss. Serve immediately.

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