Carrot Salad Old School Food

OLD-FASHIONED CARROT SALAD

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!

CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
• Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

GRANDMA'S CARROT SALAD

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.

BAREFOOT CARROT SALAD

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.

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, 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.

CARROT SALAD

Steps:

• In a large mixing bowl, combine shallots, garlic, and vinegar. Season with salt.
• Add the remaining ingredients and toss together. Serve when ready.

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, 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.

COOL CARROT SALAD

Steps:

• Cut carrots into coins and cook until tender-crisp.
• Drain& cool.
• Place in lg.
• bowl.
• Add onions& green pepper to carrots.
• Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.

CARROT SALAD, OLD SCHOOL

Steps:

• Grind first three ingredients -- as in that old iron one that you attach to the table and grind (shred) by hand. I guess you could use a food processor shredd attachment.
• Add miracle whip.
• Can it be easier than that?.