Sunshine Carrot Salad Recipes

SUNNY CARROT SALAD

Steps:

• In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat.

SUNSHINE CARROTS

Steps:

• Bias-slice carrots crosswise about 1/2" thick.
• Place in a saucepan containing 1" of boiling, salted water.
• Cover pan and cook until just tender; about 10 to 20 minutes.
• Drain.
• Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
• Add orange juice and cook, stirring constantly until thickened and bubbly.
• Boil 1 minute and remove from heat.
• Stir in butter.
• Pour over hot carrots, tossing to coat evenly.
• Garnish with parsley and orange twist, if desired.
• Enjoy!

SUNSHINE CARROT SALAD

Steps:

• Dissolve gelatin in hot water and add cold water and vinegar.Combine well.
• Then add carrots, pineapple and nuts.if desired.
• Refrigerate 2-3 hours or until set.

CARROT SUNSHINE SALAD

Steps:

• Mix all ingredients in bowl.
• Best when cold.

SUNSHINE CARROTS

Steps:

• Slice carrots diagonally, about 1-inch thick. Place in covered 1 1/2-quart glass casserole with water. Cook on HIGH in microwave for 8 minutes. Stir halfway through cooking time. Drain. Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. If you do not have a microwave, cook carrots covered in a small amount of boiling salted water until just tender, about 20 minutes. Drain. Even Easier: I also tried this with 2 cans of carrots. Microwave only 2 minutes to warm, then drain and add sauce. Beta carotene never tasted so good.

SUNSHINE CARROTS

Steps:

• Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain. 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat. In a small bowl combine cornstarch and water. Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens. Pour over drained carrots and gently toss. Serve immediately.

CARROT GELATIN SALAD

Steps:

• In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
• When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

THANKSGIVING CARROT SALAD

Steps:

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