Pineapple Walnut And Carrot Salad Recipes
PINEAPPLE CARROT SALAD
This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.
Provided by Meredith
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 49.5 g, Cholesterol 3 mg, Fat 0.8 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 152.9 mg, Sugar 39.5 g
FRENCH CARROT SALAD
This French carrot salad recipe is simple and fresh! You'll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
Nutrition Facts : ServingSize 1/4th of salad (includes chickpeas), Calories 210 calories, Sugar 11.1 g, Sodium 390 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 7.3 g, Protein 5.7 g, Cholesterol 0 mg
PINEAPPLE CARROT SALAD
With carrots, celery and pineapple, this medley has a crunchy texture and tangy taste, but Ruth Noland of San Jose, California believes one ingredient makes the salad extra special. "Dates add just the right amount of sweetness," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 39mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 4g fiber), Protein 2g protein.
PINEAPPLE & COCONUT CARROT SALAD
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
CARROT WALNUT SALAD
Steps:
- In a bowl toss carrots with oil. Add remaining ingredients and toss well.
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
CARROT-PINEAPPLE GELATIN SALAD
"My grandma frequently fixed the salad when she was asked to bring a dish to a family gathering," writes Sue Gronholz of Beaver Dam, Wisconsin. "Now I make it often since it's a favorite of our kids. It's a fun way for them to get a fruit and vegetable."
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.
Nutrition Facts :
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- In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin. Stir constantly until gelatin has completely dissolved.
- Stir in one small can of crushed pineapple (with juice), and lemon juice.I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
- Stir in grated carrots. Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't. Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
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