Fruity Carrot Salad Food

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FRUIT & CARROT SALAD



Fruit & Carrot Salad image

I have made carrot salad in many variations for many years, but this is my favourite. I don't always have all three fruits to put into it, but I do try to have two out of the three at least. This is so cool and refreshing. It makes a great accompaniment to my Lamb Curry. Cook time is chill time, although it will keep, if well sealed, for 24 hours in the fridge.

Provided by Jenny Sanders

Categories     Oranges

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 large carrots
1/4 peeled and cored fresh pineapple
1 navel orange
1 large tart apple
1/4 cup raisins
2 valencia oranges, juice of
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Peel and grate the carrots.
  • Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
  • Mix the carrots, prepared fruits and raisins in a medium sized bowl.
  • Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
  • Toss the dressing with the salad.
  • Serve chilled.

Nutrition Facts : Calories 171.9, Fat 9.4, SaturatedFat 1.3, Sodium 35.8, Carbohydrate 23.4, Fiber 3.9, Sugar 12.7, Protein 1.4

FRUITY CARROT SALAD



Fruity Carrot Salad image

I've slightly tweaked it, but the original of this recipe came from the July/August 2005 issue of Home Cooking. Preparation time does not include the 4 hours needed to chill the salad.

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons white wine vinegar (or raspberry vinegar)
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cinnamon
1/8-1/4 teaspoon lemon pepper
1 lb carrot, shredded
1 cup dried fruits, mixed

Steps:

  • In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside.
  • In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well.
  • Refrigerate at least 4 hours before stirring again & serving.

Nutrition Facts : Calories 84.5, Fat 7, SaturatedFat 0.8, Sodium 39.2, Carbohydrate 5.6, Fiber 1.7, Sugar 2.7, Protein 0.5

FRUITED CARROT SALAD



Fruited Carrot Salad image

Full of fruity sweetness, this fresh-tasting salad tosses together grated carrots with mandarin oranges, apple celery and raisins-all coated with tangy lemon yogurt. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 cans (11 ounces each) mandarin oranges, drained
2 medium carrots, grated
1 medium apple, chopped
1/4 cup thinly sliced celery
1/4 cup golden raisins
3 tablespoons lemon yogurt

Steps:

  • In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FRUITY CARROT SALAD



Fruity Carrot Salad image

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

4 medium carrots, grated
1 package (10 ounces) miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 cup raisins
1 cup sweetened shredded coconut
1/2 cup halved maraschino cherries
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup heavy whipping cream, whipped

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 :

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