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