Carrot Marshmallow Salad Recipes

CARROT SALAD WITH PINEAPPLE

Carrot Salad with Pineapple image

This is a sweet cold salad that works well with a ham dinner.

Provided by Carol

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 12h30m

Yield 7

Number Of Ingredients 7

Ingredients

3 cups julienned carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows
½ cup raisins
½ cup diced celery
⅔ cup creamy salad dressing
2 teaspoons white sugar

Steps:

In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 36.2 g, Cholesterol 7.6 mg, Fat 6.4 g, Fiber 2.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 241.1 mg, Sugar 28.8 g

TOASTED HAZELNUT AND SHREDDED CARROT SALAD

Toasted Hazelnut and Shredded Carrot Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

Steps:

Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

MARSHMALLOW FRUIT SALAD

Marshmallow Fruit Salad image

Christine Mills relies on convenient cans of pineapple chunks, fruit cocktail and mandarin oranges to speed up this marshmallow fluff. The Buffalo, New York subscriber dresses up the salad a bit by stirring in the rich sour cream and chopped pecans for a pleasant crunch.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) fruit cocktail, drained
1 can (15 ounces) mandarin oranges, drained
1 cup chopped pecans
1 cup sour cream
2-1/2 cups whipped topping
3 cups miniature marshmallows

Steps:

In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.

Nutrition Facts : Calories 252 calories, Fat 13g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.

FRUITY CARROT SALAD

Fruity Carrot Salad image

I get our kids to eat raw carrots by grating them and mixing them with lots of colorful, naturally sweet fruit. Sometimes I add marshmallows and a creamy dressing to camouflage the carrots.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

4 medium carrots, grated
1 package (10 ounces) miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 cup raisins
1 cup sweetened shredded coconut
1/2 cup halved maraschino cherries
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup heavy whipping cream, whipped

Steps:

In a large bowl, combine the carrots, marshmallows, pineapple, raisins, coconut and cherries. In a small bowl, combine mayonnaise and juices. Fold in whipped cream. Pour over carrot mixture and toss to coat. Serve immediately.

Nutrition Facts :