Carrot Salad With Golden Chardonnay Raisins Food

CARROT RAISIN SALAD

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

CARROT SALAD WITH GOLDEN CHARDONNAY RAISINS

Steps:

• Soak raisins in Chardonnay white wine in a bowl until plump, about 1 hour.
• Drain and reserve any remaining liquid from the plumped raisins.
• Mix carrots, mayonnaise, and chives together in a large bowl.
• Fold plumped raisins into carrot mixture.
• Mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.

CARROT AND RAISIN COUSCOUS

Steps:

• Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

CARROT AND GOLDEN RAISIN (SULTANA) SALAD

Steps:

• Mix the first 4 ingredients together.
• Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.

CARROT RAISIN SALAD

Steps:

• Place the raisins in a small mixing bowl and cover with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once raisins have plumped up, drain off the water.
• Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.
• In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.
• Cover and refrigerate for at least one hour before serving.

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, MINT, AND GOLDEN RAISIN SALAD

Steps:

• Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.

CARROT SALAD WITH GOLDEN CHARDONNAY RAISINS

Steps:

• Soak raisins in Chardonnay white wine in a bowl until plump, about 1 hour.
• Drain and reserve any remaining liquid from the plumped raisins.
• Mix carrots, mayonnaise, and chives together in a large bowl.
• Fold plumped raisins into carrot mixture.
• Mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.

CARROT SALAD WITH GOLDEN CHARDONNAY RAISINS

Steps:

• Soak raisins in Chardonnay white wine in a bowl until plump, about 1 hour.
• Drain and reserve any remaining liquid from the plumped raisins.
• Mix carrots, mayonnaise, and chives together in a large bowl.
• Fold plumped raisins into carrot mixture.
• Mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.