Carrotandcheesesalad Recipes

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

GRANDMA'S CARROT SALAD

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.

CLASSIC CARROT SALAD

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.

JELLIED CARROT AND CHEESE SALAD

Steps:

• When jelly is partly set add cheese, carrot, pineapple and whipped cream.
• Chill until set.

CARROT AND CHEESE SALAD

Steps:

• Mix all ingredients together and season with salt and pepper.
• (If raisins are dry, let them soak in water warm water for 15-20 minutes, and drain before using).

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

BAKED CARROTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

SHREDDED CARROT SALAD

Steps:

• In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.

CARROT AND CHEESE SALAD

Steps:

• 1. Dissolve gelatin and salt in boiling water cool to room temperature. Add buttermilk, vinegar, horseradish and hot pepper sauce. Blend in cottage cheese, 1 1/2 cups carrots, onion and parsley. 2. Pour into a 1-quart mold which has been rinsed with cold water chill until firm. Unmold and garnish with lettuce.

CHEESY CARROT BAKE

Steps:

• Place carrots in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain and set aside., In a large saucepan, saute onions in 4 tablespoons butter until tender. Stir in the flour, salt, celery salt, mustard and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted. Add carrots and stir to coat., Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with bread cubes. Sprinkle over the carrots. Bake, uncovered, at 350° for 40-50 minutes or until heated through.