Nutty Carrot Salad Tnt

[middie]

2 cups shredded carrots
1 can crushed pinepple, drained
1/2 cup raisins
1/4 cup sunflower seeds
1/4 cup peanuts
1/4 cup vanilla yogurt
1/4 cup mayo
1/8 teaspoon salt
lettuce leaves

Toss carrots with everything down to the peanuts in a bowl. In small bowl combine yogurt, mayo, and salt. Pour over carrots and stir gently to coat. Serve in lettuce lined bowl.

 

[PA Baker]

My grandma makes something similar but without the sunflower seeds and yogurt. I bet they're both really nice additions!

 

[middie]

it's different but very good pa

 

[Constance]

COLD CARROT RELISH

2 (1 lb.) bunches of carrots
2 lg. onions, minced
1 green pepper, minced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Sugar
1 tsp. Worcestershire sauce
3/4 c. balsamic vinegar
1 tsp. salt
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Peel and slice carrots into "coins". Cook carrots until just tender. Drain and cool carrots. Mix all other ingredients. Add cooled carrots. Marinate in covered container in refrigerator. Serve cold. This recipe keeps in the refrigerator for quite a while.
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My mom used to make this salad, and I always loved it. I'm not sure of the amounts here, so you may need to use your own good judgement. She made this in a 9x13 pyrex dish.

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Carrot & Pineapple Salad

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1 can crushed pineapple, drained, juice reserved
1 cup grated carrots
2 pkgs orange jello

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Prepare the jello with 2 cups boiling water. Use reserved pineapple juice for part of the cold water called for. Mix in crushed pineapple and grated carrots and let chill.

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