AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
MARINATED CARROT SALAD
This Marinated Carrot Salad is a fabulous side to go with so many mains and it's great for a summer gathering. It is a nostalgic recipe for me as it was something that my mom and grandmother used to make. It is a tangy sweet side that appeals to so many for summer BBQ.
Provided by Tara Noland
Categories Salads
Time 12h20m
Number Of Ingredients 10
Steps:
- Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don't overcook so that they are falling apart. Drain the carrots and let them cool.
- While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
- Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 12 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED CARROT SALAD
Make and share this Marinated Carrot Salad recipe from Food.com.
Provided by Calista
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Refresh carrots by draining hot water and covering with cold water to cool.
- Drain thoroughly.
- Slice into 1/4 inch rounds.
- Toss with onions and peppers.
- Prepare sauce by bringing all ingredients (except soup) to a boil.
- Add soup and while stirring over medium high heat, allow to"boil up" to blend.
- Pour over vegetables, toss and chill.
- This holds well for several days in the refrigerator, and is very low in calories.
Nutrition Facts : Calories 330.4, Fat 18.6, SaturatedFat 2.6, Sodium 715.3, Carbohydrate 39.8, Fiber 6.5, Sugar 28.2, Protein 2.8
MARINATED CARROT SALAD
This is a quick and easy salad to put together. Perfect for company. Very tasty too. From BC's Working Woman's Cookbook--one of my favourites. NOTE: needs to be prepared at least 8 hours before serving. Cooking time is chilling time.
Provided by Diana 2
Categories Onions
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
- Add the carrots, green peppers and onion slices; mix well.
- Cover and chill for at least 8 hours.
More about "marinated carrot salad recipes"
MARINATED CARROT SALAD (COPPER PENNIES)
From salads4lunch.com
5/5 (1)Total Time 25 minsCategory Classic SaladsCalories 155 per serving
MARINATED VEGETABLE SALAD - FRESH AND …
From iowagirleats.com
MARINATED CARROT SALAD WITH GINGER AND …
From foodandwine.com
MARINATED CARROT SALAD RECIPE - ANDREW J. POWNING
From foodandwine.com
- Bring a medium saucepan of water to a boil. Salt the water, then add the carrots and cook until they are barely tender, about 3 minutes; drain them.
- In a large bowl, whisk the olive oil with the vinegar, garlic, lemon juice, shallot, parsley, mustard and sugar and season with salt and pepper. Add the carrots and toss to coat. Refrigerate for at least 4 hours or overnight. Serve the carrot salad chilled or at room temperature.
MARINATED VEGETABLES SALAD - RECIPES - COOKS.COM
From cooks.com
MARINATED CARROT SALAD RECIPE - MASHED
From mashed.com
FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE
From onceuponachef.com
POLLO ROSTIZADO CON NARANJA Y CHILE DE ÁRBOL RECIPE | EPICURIOUS
From epicurious.com
BEETROOT SALAD | UKRAINIAN RECIPES
From ukrainian-recipes.com
MARINATED CARROT SALAD | CANADIAN LIVING
From canadianliving.com
CARROT SALAD RECIPES
From allrecipes.com
MARINATED CARROT SALAD | JOSIE + NINA
From josieandnina.com
THE BEST MARINATED CARROT SALAD RECIPE IN THE WORLD
From foodstoragemoms.com
MARINATED CARROT SALAD | RECIPELION.COM
From recipelion.com
MARINATED ASPARAGUS-AND-CARROT SALAD RECIPE | MYRECIPES
From myrecipes.com
10 BEST MARINATED CARROTS VINEGAR RECIPES | YUMMLY
From yummly.com
TOP 47 COPPER PENNIES CARROT SALAD RECIPE RECIPES
From alhikmahfm.dixiesewing.com
MARINATED CARROT SALAD - RELISH
From relish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #side-dishes #vegetables #dietary
You'll also love