Carrot Salad With Pineapple No Mayo Recipes

CARROT SALAD WITH PINEAPPLE

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.

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.

PINEAPPLE CARROT SALAD

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

CARROT RAISIN SALAD

Steps:

• Peel and coarsely grate carrots.
• In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.
• Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.
• Mix in olive oil. Transfer to a covered container; chill until ready to serve.

JAMAICAN SALAD WITH PINEAPPLES AND RAISINS - NO MAYO

Steps:

• Remove the core from the cabbage, cut it in the middle then use a knife or mandolin to finely slice the cabbage. Grate the carrots then set them aside in a medium-sized bowl.
• To the bowl with the grated carrots, add the sliced cabbage, chopped pineapples and raisins, then use a wooden spoon or spatula to combine.

CARROT SALAD WITH PINEAPPLE (NO MAYO)

Steps:

• Combine all ingredients and stir to combine. Do not drain the pineapple (the raisins will absorb any extra juice).
• Cover and refrigerate for 30 minutes before serving.

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.

SALAD WITH CARROTS

Steps:

• In a bowl, combine the mayonnaise and peanut butter. Stir in carrots and raisins. Cover and refrigerate until serving.