Carrotandcheesesalad Recipes

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THANKSGIVING CARROT SALAD



Thanksgiving Carrot Salad image

This one is one of my favorites, so easy and delicious. You can use La lechera® dulce de leche condensed milk instead of the original condensed milk.

Provided by male

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 pound carrots, shredded
1 cup shredded coconut
1 cup chopped walnuts
½ cup raisins
½ (14 ounce) can sweetened condensed milk

Steps:

  • Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 32.7 g, Cholesterol 8.3 mg, Fat 14.4 g, Fiber 3.8 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 97.9 mg, Sugar 25.2 g

ROASTED CARROT SALAD



Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
  • Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
  • Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

CARROT AND CHEESE SALAD



Carrot and Cheese Salad image

Make and share this Carrot and Cheese Salad recipe from Food.com.

Provided by Miraklegirl

Categories     Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 carrots, washed,peeled and grated
2 cups cheddar cheese or 2 cups gruyere cheese, grated
1 cup sultana
salt and pepper

Steps:

  • Mix all ingredients together and season with salt and pepper.
  • (If raisins are dry, let them soak in water warm water for 15-20 minutes, and drain before using).

CARROT AND CHEESE SALAD



Carrot And Cheese Salad image

Number Of Ingredients 13

1 (3-ounce) package lime jello
1/2 teaspoon salt
3/4 cup water boiling
3/4 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon horseradish prepared
dash hot pepper sauce
1 1/2 cups cottage cheese large curd
1 1/2 cups carrots shredded
1 tablespoon onion grated
1 tablespoon parsley minced fresh
lettuce leaves
Additional shredded carrots

Steps:

  • Dissolve gelatin and salt in boiling water cool to room temperature. Add buttermilk, vinegar, horseradish and hot pepper sauce. Blend in cottage cheese, 1 1/2 cups carrots, onion and parsley. Pour into a 1-quart mold which has been rinsed with cold water chill until firm. Unmold and garnish with lettuce and shredded carrots.

Nutrition Facts : Nutritional Facts Serves

CARROT AND CHEESE SALAD



Carrot And Cheese Salad image

Number Of Ingredients 12

1 (3-ounce) package lime jello
1/2 teaspoon salt
3/4 cup water boiling
3/4 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon horseradish prepared
1/8 teaspoon hot pepper sauce
1 1/2 cups cottage cheese large curd
1 1/2 cups carrots shredded
1 tablespoon onion grated
1 tablespoon parsley minced fresh
1/2 cup lettuce leaves

Steps:

  • 1. Dissolve gelatin and salt in boiling water cool to room temperature. Add buttermilk, vinegar, horseradish and hot pepper sauce. Blend in cottage cheese, 1 1/2 cups carrots, onion and parsley. 2. Pour into a 1-quart mold which has been rinsed with cold water chill until firm. Unmold and garnish with lettuce.

Nutrition Facts : Nutritional Facts Serves

APPLE CARROT SALAD



Apple Carrot Salad image

Diane Molberg of Emerald Park, Saskatchewan tosses together sweet raisins, bright carrots and crunchy apple chunks to create this fresh-tasting side dish. "This creamy salad is a breeze to prepare and a nice accompaniment to any meal," she relates.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

4 large carrots, shredded
1 medium tart apple, chopped
1/3 cup raisins
1/4 cup fat-free plain yogurt
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon pepper
Sugar substitute equivalent to 2 teaspoons sugar
1/3 cup shredded reduced-fat cheddar cheese

Steps:

  • In a bowl, combine the carrots, apple and raisins. In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese.

Nutrition Facts :

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