|European Menu Guide|
An invaluable pocket menu translator for the major European cuisines . Written by leading experts on their respective county cuisines, the guide c...
11 - 20 of 311 for carrot raisin salad
Over raisins, pour boiling ... to raisins with carrots. In small ... juice, sugar, and salt. Toss with carrot mixture. Serve on lettuce. Makes 4 servings.
Mix ingredients together lightly; chill. 8 to 10 servings.
May add 1/2 cup crushed pineapple if desired. Mix dressing ingredients until smooth. Add to other items. Chill. 6 to 8 servings.
Yield: 2 servings - 1/2 cup each. Exchanges: 1 1/2 vegetable, 1 1/2 fruit, 1/4 fat. Calories: 126. Cholesterol: 3.
Finely chopped carrots. Mix all ingredients well. Make 6 servings. 1/2 cup each.
Finely chop carrots; mix all ingredients well. Makes 6 servings 1/2 cup each.
Shred carrots. Soak raisins in lemon juices. Combine ingredients, mix with dressing. Serve in lettuce cups.
Place carrots, pineapple and raisins in a medium bowl. Combine remaining ingredients; pour over carrot mixture and stir well. Chill before serving.
Mix carrots and raisins; sprinkle with ... for 30 minutes. Blend remaining ingredients, stir into carrot mixture just before serving. Yield: 6 servings.
Grate carrots then mix all ingredients.
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