Fruity Carrot Salad Recipes
FRUITY CARROT SALAD
I get our kids to eat raw carrots by grating them and mixing them with lots of colorful, naturally sweet fruit. Sometimes I add marshmallows and a creamy dressing to camouflage the carrots.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the carrots, marshmallows, pineapple, raisins, coconut and cherries. In a small bowl, combine mayonnaise and juices. Fold in whipped cream. Pour over carrot mixture and toss to coat. Serve immediately.
Nutrition Facts :
FRUIT & CARROT SALAD
I have made carrot salad in many variations for many years, but this is my favourite. I don't always have all three fruits to put into it, but I do try to have two out of the three at least. This is so cool and refreshing. It makes a great accompaniment to my Lamb Curry. Cook time is chill time, although it will keep, if well sealed, for 24 hours in the fridge.
Provided by Jenny Sanders
Categories Oranges
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and grate the carrots.
- Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
- Mix the carrots, prepared fruits and raisins in a medium sized bowl.
- Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
- Toss the dressing with the salad.
- Serve chilled.
Nutrition Facts : Calories 171.9, Fat 9.4, SaturatedFat 1.3, Sodium 35.8, Carbohydrate 23.4, Fiber 3.9, Sugar 12.7, Protein 1.4
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 CRANBERRY SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
- Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
CARROT SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 4 to 6 side-dish serving
Number Of Ingredients 8
Steps:
- Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
- Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
- In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.
CITRUS CARROT SALAD
This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!
Provided by TheGlamChef
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
- Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g
CRUNCHY FRUIT SALADS
Liven up mealtime with this colorful side dish - a crunchy salad full of fruits and veggies made with Cheerios® cereal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
- Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 7 g, TransFat 0 g
FRUITY CARROT SALAD
Tangy and sweet carrot salad with pineapple, dried cranberries and a hint of ginger. Takes about 10 minutes to prep; the rest is refrigeration time.
Provided by Nichola M
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
- Refrigerate 1-2 hours before serving.
Nutrition Facts : Calories 128.7, Fat 0.4, SaturatedFat 0.1, Sodium 60.5, Carbohydrate 32.1, Fiber 4.1, Sugar 23.3, Protein 1.6
LUBY'S CAFETERIA CARROT SALAD
Just found this on a web site for restaurant recipes. The original calls for 1/2 cup sugar but I wondered if that would be to much so I posted the recipe as 1/4-1/2 cup.
Provided by Lorac
Categories Pineapple
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, mix well and chill.
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
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
TANGY CARROT SALAD
A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.
Provided by Stephanie
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
- Gently toss Spanish onion and green bell pepper together with carrots.
- Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
- Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
Nutrition Facts : Calories 241 calories, Carbohydrate 27.8 g, Fat 14.6 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 453.2 mg, Sugar 18 g
FRUITED CARROT SALAD
Full of fruity sweetness, this fresh-tasting salad tosses together grated carrots with mandarin oranges, apple celery and raisins-all coated with tangy lemon yogurt. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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
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