Bright And Sunny 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 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

OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

BRIGHT AND SUNNY CARROT SALAD



BRIGHT AND SUNNY CARROT SALAD image

Categories     Salad     Nut     Vegetable     Side     Sauté     Low Carb     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Healthy     Vegan

Yield Main Dishes 2

Number Of Ingredients 9

1 pound carrots, washed, peeled and trimmed
3 medium cloves garlic, minced or pressed
1/3 cup sundried tomatoes in olive oil, finely chopped
1 handful sesame seeds
1 lemon, juiced
1 pinch red pepper flakes
1 handful sliced almonds
splash of olive oil
salt and pepper to taste

Steps:

  • Use a vegetable peeler to shave the carrots into strips and set aside. Put a large pan over high heat and saute the tomatoes and garlic until the pan looks dry. Add the sesame seeds and saute for 30 seconds. Toss in the carrots along with enough water to keep them from burning. Toss with tongs until the carrots soften and no longer taste raw. Remove from heat. In the bowl combine the lemon juice, pepper flakes, almonds, olive oil, salt and pepper. Toss with the carrots.

BAREFOOT CARROT SALAD



Barefoot Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Yield 2 to 3 servings

Number Of Ingredients 8

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Steps:

  • Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
  • Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
  • For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

COOL CARROT SALAD



Cool Carrot Salad image

This is a delicious light summer salad, that is very refreshing and tasty. Always a hit at summer get-togethers.

Provided by starchaser

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h25m

Yield 8

Number Of Ingredients 8

12 large carrots, diced
4 stalks celery, diced
1 bell pepper, diced
½ cup diced green onion
1 (10 ounce) can tomato soup, undiluted
4 ¼ tablespoons white vinegar
1 (1 gram) packet sugar substitute
1 teaspoon Worcestershire sauce

Steps:

  • Bring a pot of water to a boil. Cook carrots in boiling water until tender, 3 to 5 minutes; drain.
  • Stir celery, bell pepper, tomato soup, green onion, white vinegar, sugar substitute, and Worcestershire sauce together in a large bowl; fold carrots into the mixture.
  • Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 16.9 g, Fat 0.9 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 295.2 mg, Sugar 8.5 g

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