Home Forums Forum Recipes Salad and Dressing recipes CARROT SALAD VARIATIONS

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    1 c. boiled carrots, chopped fine
    2 tbsp. sweet pickles
    1 c. celery, cut fine
    2 hard boiled eggs, chopped fine
    1 c. mayonnaise
    1 sm. onion (or several green onions)

    Mix all ingredients together. Serve on lettuce leaves with a dash of paprika sprinkled on top.


    Carrot Salad

    2 pounds carrots, cut in 1/3″ thick rounds
    1 large onion, diced
    1 large green pepper, diced

    1 cup sugar

    1 cup vegetable oil
    1 teaspoon salt

    1 teaspoon dry mustard
    Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green
    pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots.
    Refrigerate 24 hours. Yield: 12 servings.


    Shredded Carrot Salad

    2 lbs. raw peeled carrots shredded
    1 C. drained chunk pineapple
    1 C. mayonnaise
    1 C. raisins ( soaked in water to plump ) and drain
    1/2 C. powered sugar

    Combine carrots, Pineapple, mayonnaise , raisins, and sugar; mix well. Chill till ready to serve.

    Makes 8 servings


    Carrot Raisin Salad

    2 Tbsp Raisins
    1 Tbsp Cider Vinegar
    1 C Carrots — coarsely shredded
    1/2 C Pineapple Chunks In Juice — drained
    2 Tbsp Pineapple Juice — unsweetened
    dash Ground Cinnamon
    dash Ground Nutmeg
    Combine raisins and vinegar in a med. bowl; let stand 15 min. Add
    carrot and pineapple tidbits; stir well. Combine pineapple juice,
    cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover
    and chill.


    Carrot and Raisin Salad

    2 cups water
    2 oz. raisins
    2 lb. carrots, pared, shredded
    1-1/3 tbsp. sugar
    1 tsp. salt
    1/2 cup vegetable oil
    1/4 cup lemon juice

    Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. Reserve. Place sugar, salt, vegetable oil and lemon juice in mixing bowl; mix well using wire whisk. Add reserved carrots and raisins; toss to coat. Refrigerate until chilled.


    Portion salad serving onto serving plates; garnish as desired.

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