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Results 31 - 40 of 1,080 for carrot salad
31. CARROT SALAD
Just bring to boil, sugar, vinegar, salad oil, tomato soup, salt, pepper ... Then pour over carrots and onion and green pepper. Serve cold. Keeps well.
Combine carrots, apricots, raisins, celery, walnuts and salad dressing; mix lightly. Chill. 8 to 10 servings.
Cook carrots until tender, about 5 minutes. ... Cover and refrigerate salad for at least 4 hours ... stirring several times. Makes 4-6 servings.
Grate carrots in processor. Toss everything in bowl and refrigerate 1 hour.
Toss together in large bowl ... at least 2 hours. Keeps well for several days. Mix well and pour on carrot mixture. Adjust seasonings to taste.
Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. Yield: 6 servings.
Heat pineapple (with syrup) and water until mixture boils. Pour boiling mixture on gelatin in bowls; stir until gelatin is dissolved. Chill ...
Mix sugar, vinegar, and mayonnaise in small bowl. Pour over remaining ingredients and mix well. Chill before serving.
Finely chop carrots. Mix all ingredients well. Makes 6 (1/2 cup) each.
Mix carrots and raisins; sprinkle with sugar. ... Blend remaining ingredients, stir into carrot mixture just before serving. Yield: 6 servings.
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