1 - 10 of 36 for carrot slaw

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Pare carrot, if desired; ... gently till well blended. Cover and chill at least 2 hours to blend flavors before serving. Makes 4 servings, 65 calories each.

In a bowl ... cloves; gently blend in sour cream. Add carrots, raisins and celery; toss lightly. Cover and chill. Serve in lettuce cups. Makes about 2 cups.

Mix first 5 ingredients, except reserved pineapple juice; set aside. Mix mayonnaise, yogurt, Splenda and reserved pineapple juice and add to above ...

In medium bowl, toss cabbage, carrots, apple and ... servings. 171 calories, 1 gram protein, 15 grams carbohydrate, 13 grams fat, 15 milligrams cholesterol.

In medium bowl combine carrots and onions. Stir in pineapple chunks. Add buttermilk dressing and toss.

In salad bowl, combine carrots, celery, onions ... Pour over vegetables and toss to coat. Cover and refrigerate for at least one hour or until next day.

In a large bowl, combine cabbage, celery, carrots, and raisins. ... yogurt, and celery seed; pour over vegetables and mix well. Chill. Makes eight servings.

Blend first 5 ingredients in large bowl. Add cabbage, carrots, orange, and raisins; mix well. Serves 6. Best covered and refrigerated for several hours.

Grate carrots into large bowl. ... around to coat. Drain out excess lemon juice and add apples to carrots. Add raisins. Add enough mayonnaise to moisten.

Combine carrots and raisins. Mix ... mayonnaise/yogurt, vinegar, salt, sugar and pepper. Toss with carrots and raisins. Refrigerate for several hours before serving.

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