Carrot Raisin Salad Lighter Recipes

CARROT RAISIN SALAD

Steps:

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

CARROT RAISIN SALAD

Steps:

• Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

CREAMY CARROT AND RAISIN SALAD

Steps:

• In a small bowl, pour 1/2 cup boiling water on the raisins. Let rest 5 minutes, drain and put in a medium bowl. Add carrots and celery.
• Whisk the remaining ingredients and pour on the carrots. Serve immediately at room temperature or put in the fridge.

CARROT RAISIN SALAD

Steps:

• Place the raisins in a small mixing bowl and cover with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once raisins have plumped up, drain off the water.
• Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.
• In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.
• Cover and refrigerate for at least one hour before serving.

NO FAT CARROT RAISIN SALAD

Steps:

• Combine yogurt, honey, cinnamon and lemon juice to make dressing.
• Add the rest of the ingredients.
• Chill at least 15 minutes.

CARROT-RAISIN SALAD (LIGHTER RECIPE)

Steps:

• Mix all ingredients except salad greens.
• Serve on salad greens. Cover and refrigerate any remaining salad.

CARROT RAISIN SALAD RECIPE

Steps:

• First, add the nuts and seeds in a non-stick frypan and toast for 2-3 minutes until fragrant. Season with salt. Remove from heat and cool down in a bowl.
• Trim, peel carrots - I use about 10 small carrots for this recipe.
• Grate on the small grater attachment of your food processor or hand grater.
• Place the grated carrot in a large salad bowl. Set aside in the fridge.
• Make the salad dressing: add all the salad dressing ingredients to a bowl and whisk to combine. Set aside at room temperature.
• To assemble the salad, top the grated carrots with dried raisins, chopped fresh parsley, toasted seeds, and nuts and add the dressing all over. Stir to evenly blend flavors.
• Refrigerate an hour to increase flavor or serve immediately.

A DIFFERENT CARROT RAISIN SALAD

Steps:

• In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

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.

CLASSIC CARROT SALAD WITH RAISINS

Steps:

• Gather the ingredients.
• Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
• In a large bowl, combine the carrots with the raisins.
• In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
• Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.