Carrot Salad That You Cant Stop Eatting Recipes
CARROT SALAD THAT YOU CAN'T STOP EATTING
This Tasty, Refreshing, Salad is a Powerhouse of nutrients benefiting your skin, eyes, heart,it's anti cancer, slows down aging, full of fiber, healthy fat
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Mix first 7 ingredients and place in a bowl.
- Mix remaining ingredients together adjust seasoning to taste. Toss onto salad.
- Chill or serve immediately.
Nutrition Facts : Calories 110.5, Fat 11.1, SaturatedFat 5.2, Sodium 63.3, Carbohydrate 2.9, Fiber 1.4, Sugar 0.5, Protein 1.7
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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SIMPLE CARROT SALAD – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 147 per serving
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
- Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do but the pieces aren’t as pretty).
- Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.
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