Marinated Carrot Salad Recipes
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
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MARINATED CARROT SALAD
Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
- In large bowl, toss carrots, onion, bell pepper and celery.
- In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
- Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 19 g, TransFat 0 g
MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED CARROT SALAD
This is a quick and easy salad to put together. Perfect for company. Very tasty too. From BC's Working Woman's Cookbook--one of my favourites. NOTE: needs to be prepared at least 8 hours before serving. Cooking time is chilling time.
Provided by Diana 2
Categories Onions
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
- Add the carrots, green peppers and onion slices; mix well.
- Cover and chill for at least 8 hours.
MARINATED CARROT SALAD
Make and share this Marinated Carrot Salad recipe from Food.com.
Provided by Calista
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Refresh carrots by draining hot water and covering with cold water to cool.
- Drain thoroughly.
- Slice into 1/4 inch rounds.
- Toss with onions and peppers.
- Prepare sauce by bringing all ingredients (except soup) to a boil.
- Add soup and while stirring over medium high heat, allow to"boil up" to blend.
- Pour over vegetables, toss and chill.
- This holds well for several days in the refrigerator, and is very low in calories.
Nutrition Facts : Calories 330.4, Fat 18.6, SaturatedFat 2.6, Sodium 715.3, Carbohydrate 39.8, Fiber 6.5, Sugar 28.2, Protein 2.8
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