Carrot Marshmallow Salad Food
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 :
CARROT MARSHMALLOW SALAD
I haven't tried this yet... but it looks great! It was served at Miss Hullings Cafeteria in St. Louis.
Provided by Kim D.
Categories Pineapple
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine carrots, marshmallows, pineapple chunks, raisins, and coconut.
- Toss lightly to mix.
- Mix in mayonnaise.
- Carefully fold in whipped cream.
- (the recipe doesn't say, but I think you should whip it first!) Can be frozen.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
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
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.
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
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
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
OLD-FASHIONED CARROT SALAD
Wow! I have been looking for a good recipe for what I call "Carrot Raisin Salad" and have come up empty after trying many. Then I saw Ina Garten make this on "Barefoot Contessa", and it is fantastic! It is not in any of her cookbooks, so here is the recipe. I hope you enjoy it as much as we did!
Provided by Pianolady
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the carrots and grate them in a food processor fitted with the large grating attachment-- Lay the carrots on their sides in the feed tube so 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.
- Enjoy!
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