Sunny Carrot Salad Recipes

SUNNY-SIDE UP LENTIL SALAD

Steps:

• Boil 3 cups water, tomatoes, onion, lentils, celery, carrot and thyme in a medium saucepan. Reduce heat to medium-low; simmer until lentils are tender, 20 to 25 minutes. Drain; reserve cooking liquid. Return liquid to pan; boil over high heat to reduce liquid to 1/4 cup. Add 2 tablespoons vinegar and lentil mixture to liquid; stir over medium heat. Add 1 tbsp tarragon; season with salt and pepper. Remove from heat but keep warm. Whisk remaining 1⁄2 tbsp vinegar in a bowl with mustard and oil; add salt and pepper. Coat a medium skillet with cooking spray; set over medium heat. Carefully add eggs so yolks remain whole; cook until whites are set; add salt and pepper. Toss lettuces with mustard dressing; divide evenly among 4 plates. Top greens with 1/4 lentils and 1 egg each; sprinkle with remaining 1 tablespoon tarragon.
• Serve with:
• Half of a 6-inch whole-wheat pita per person

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
• Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

SUNNY CARROT SALAD

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.

SUNNY'S GRILLED TO CHILL SALAD

Steps:

• For the salad: Prepare the ingredients for the grill. Cut the carrots into halves equal in length. Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths. The key is making the spears all the about the same size. Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil. Sprinkle all with a pinch or two of salt and a few grinds of pepper. Flip the pineapple rings and repeat the process for them only. Roll and jiggle the rest to fully coat them.
• Grill the prepared ingredients. Heat the grill or grill pan to medium-high. Place the carrots, corn, and pineapple rings directly on the grill. Use tongs to tend to the grill. Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done. The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes. Corn is great fresh, so just go for color on all sides, about 8 minutes total. The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once.
• Combine the salad ingredients. When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn. Add to a bowl along with the scallions, celery and cucumber.
• For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined. Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper.
• Dress the salad. Pour the vinaigrette over the bowl then gently toss using tongs. Serve room temperature or chilled.

SUNSHINE CARROT SALAD

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.

SUNNY CARROT SALAD

Steps:

• In medium bowl, combine fruit marmalade, Kraft Miracle Whip Free and sour cream. Mix well to combine.
• Add carrots and raisins. Fold well to combine.
• Refrigerate at least 30 minutes before serving.

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

SUNNY CARROT SALAD

Steps:

• Mix all together.
• fridge at least 3 hours before serving.

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.

TANGY CARROT SALAD

Steps:

• Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
• Gently toss Spanish onion and green bell pepper together with carrots.
• Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
• Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.