Carrot And Raisin Salad With Fennel Recipes

QUICK CARROT RAISIN SALAD

Steps:

• Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.

CARROT RAISIN SALAD

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

CARROT AND RAISIN SALAD WITH PINEAPPLE

Steps:

• Toss raisins, carrots, and pineapple together lightly; set aside.
• Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
• Refrigerate until served.

CARROT AND RAISIN SALAD II

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.

CARROT AND RAISIN SALAD I

Steps:

• In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar. Mix together and refrigerate until chilled.

CARROT-FENNEL-RAISIN SALAD WITH HONEY-LIME DRESSING

Steps:

• In a medium bowl, combine carrot, fennel, fennel fronds, and raisins, tossing to blend. Set aside. In a small bowl, combine honey, lime juice, olive oil, salt, and pepper, whisking to blend. Pour dressing over carrot mixture, tossing until incorporated. Cut tops off peppers, and remove seeds. Trim bottoms of peppers, if necessary, so that pepper cups will sit level. Line each pepper cup with lettuce. Evenly divide carrot salad among prepared pepper cups.

CARROTS WITH RAISIN-FENNEL VINAIGRETTE

Steps:

• Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
• Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
• Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams

CARROT AND RAISIN SALAD WITH FENNEL

Steps:

• In a food processor combine carrots fennel and green onion.
• process until coarsely grated.
• Add mayo, cream, oil, vinegar, sugar.
• Continue processing until well mixed.
• If to dry add more mayo.
• Transfer to bowl, add raisins and mis well.
• Refrigerate 2 hours for flavours to blend.
• ****you can add 1 cup chicken if desired.
• ***consider omitting salt if on a low sodium diet.