Carrot Salad With Raisins And Sherry Vinegar Food

CLASSIC CARROT SALAD WITH RAISINS

Steps:

• Gather the ingredients.
• Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
• In a large bowl, combine the carrots with the raisins.
• In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
• Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

CARROT RAISIN SALAD

Steps:

• Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

CARROT-RAISIN SALAD

Steps:

• In large bowl, toss carrots, apple, raisins and 1 tablespoon pecans.
• In small bowl, mix yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice, gingerroot and salt. Spoon over carrot mixture; toss gently to coat. Serve, or cover and refrigerate up to 2 hours. Garnish with additional chopped pecans.

QUICK CARROT RAISIN SALAD

Steps:

• Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.

CARROT RAISIN SALAD

Steps:

• Mix carrots and raisins in bowl.
• Combine salad dressing, sugar, and milk until smooth.
• Pour over carrot mixture and toss to coat well.

A DIFFERENT CARROT RAISIN SALAD

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.

CARROT AND RAISIN SALAD II

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.

CARROT RAISIN SALAD

Steps:

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

CARROT RAISIN SALAD

Steps:

• Peel and coarsely grate carrots.
• In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.
• Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.
• Mix in olive oil. Transfer to a covered container; chill until ready to serve.

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 sauce pan, 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6257 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken

HEALTHY CARROT WALNUT RAISIN SALAD

Steps:

• Put Raisins in a bowl and add some water to just cover the raisins and put it in the microwave on high for 45 seconds to plump them.
• Shred carrots into a bowl.
• Drain water from raisins and add them to the carrots.
• Add half of the chopped walnuts.
• Toss the Carrots, Walnuts and Raisins.
• For the Dressing.
• Put the ginger, Olive Oil, Honey, Lemon Juice and Apple Cider vinegar in a separate bowl and wisk together.
• Pour the dressing over the salad and toss/mix together until the dressing is mixed in well.
• Sprinkle the other half of the walnuts on top of the salad.
• Chill for 30 minutes.
• Serve.