Carrot And Raisin Salad Recipes
CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
CARROT AND RAISIN SALAD II
This is a recipe I made way back in sixth grade home economics class and it's still a favorite!
Provided by LINDA W.
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 50.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 624.5 mg, Sugar 34.3 g
A DIFFERENT CARROT RAISIN SALAD
My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.
Provided by Karena
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 29.7 g, Cholesterol 9.1 mg, Fat 30.1 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 236.8 mg, Sugar 19.3 g
QUICK CARROT RAISIN SALAD
This traditional salad is fun to eat because of its crunchy texture and the slightly sweet raisin flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT AND RAISIN SALAD
Create an unexpected salad surprise with our Carrot and Raisin Salad recipe. Our Carrot and Raisin Salad is simultaneously sweet, tangy and crunchy.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 100, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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-RAISIN SALAD
Make and share this Carrot-Raisin Salad recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Yield 1 batch
Number Of Ingredients 5
Steps:
- Scrub, scrape and shred carrots.
- Combine with raisins.
- Mix together remaining ingredients and pour over.
- Mix thoroughly.
Nutrition Facts : Calories 595.9, Fat 21.6, SaturatedFat 3.6, Cholesterol 18.9, Sodium 645.5, Carbohydrate 102.3, Fiber 9.9, Sugar 63.9, Protein 8.4
CARROT RAISIN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
OLD-FASHIONED CARROT SALAD
Steps:
- Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.
CREAMY CARROT AND RAISIN SALAD
Make and share this Creamy Carrot and Raisin Salad recipe from Food.com.
Provided by Boomette
Categories Fruit
Time 10m
Yield 1/2 cup, 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101, Fat 4.2, SaturatedFat 0.6, Cholesterol 4.5, Sodium 261.9, Carbohydrate 15.5, Fiber 1.9, Sugar 10.3, Protein 1.6
CARROT SALAD WITH RAISINS AND SHERRY VINEGAR
Steps:
- In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified. Set aside.
- In a small saucepan, combine the sherry with the raisins and warm up to just below the boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.
- When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at once.
CARROT-RAISIN SALAD
Make and share this Carrot-Raisin Salad recipe from Food.com.
Provided by Julie in TX
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients; reserve a few peanuts to dress up the top.
Nutrition Facts : Calories 353.1, Fat 23.5, SaturatedFat 4.4, Sodium 309.6, Carbohydrate 29.9, Fiber 5.5, Sugar 17.3, Protein 12.6
CARROT-RAISIN SALAD
Make a cool and versatile side dish with our Carrot-Raisin Salad recipe! This Carrot-Raisin Salad is flavored with orange gelatin and orange juice.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 4 servings, about 1/2 cup each.
Number Of Ingredients 6
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add raisins; stir.
- Add enough ice to orange juice to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Remove any unmelted ice. Gently stir in carrots. Pour into large bowl or four individual serving dishes.
- Refrigerate 2 hours or until firm. Store leftover salad in refrigerator.
Nutrition Facts : Calories 120, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.947 g, Sugar 0 g, Protein 3 g
CARROT AND RAISIN SALAD---MOROCCAN STYLE
A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
Provided by NoSpringChicken
Categories Moroccan
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
- Stir to dissolve sugar and salt.
- Stir in olive oil, parsley and raisins.
- Add carrots and toss to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.
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