Sunshine Carrot Salad Recipes

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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

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.

SUNSHINE CARROTS



Sunshine Carrots image

Time 20m

Number Of Ingredients 8

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.

SUNSHINE SALAD



Sunshine Salad image

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".-Margaret Ulrich, Braidwood, Illinois

Provided by Taste of Home

Categories     Brunch     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

Steps:

  • Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

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

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

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

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

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