Carrotapplesalad Recipes

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

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.

Steps:

• Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
• Mix the yogurt, honey and lemon juice.
• Add salt, pepper, parsley and mix with the rest of the salad.
• Refrigerate for at least and hour, and serve.

Steps:

• Combine all ingredients and toss lightly.
• You may use less or more lemon to taste or lite Miracle Whip.

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

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.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
• Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.