Best Pineapple Carrot Salad Recipes

CARROT AND RAISIN SALAD WITH PINEAPPLE

Steps:

• Toss raisins, carrots, and pineapple together lightly; set aside.
• Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
• Refrigerate until served.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

PINEAPPLE & COCONUT CARROT SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.

CARROT-PINEAPPLE GELATIN SALAD

Steps:

• Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.

PINEAPPLE CARROT JELLO SALAD

Steps:

• 1. Dissolve Jello in 2 cups of boiling water Drain pineapple, save juice. Add enough cold water to the juice to make 2 cups and stir into jello mixture Let cool while you grate carrots. Stir carrots and pineapple into Jello and pour into 9x5 inch loaf pan sprayed with cooking spray. Refrigerate about 45 mins until slightly set,stir in lime juice. Chill until firm.Slice,serve on lettuce leaves

PINEAPPLE CARROT SALAD

Steps:

• In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.

CARROT SALAD WITH PINEAPPLE

Steps:

• In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
• Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.

CARROT SALAD WITH RAISINS, APPLE, PINEAPPLE AND NUTS

Steps:

• Simmer the raisins for 3 - 4 minutes in 2 cups water; let sit 10 - 15 minutes to cool and steep. Chill.
• Mix together the chilled raisins, carrots, apples, pineapple, peanuts, salt and pepper, and the celery seed.
• Blend the lemon juice, lemon zest, and sour cream; pour over the carrot and fruit mixture and thoroughly toss to coat well.
• Chill; serve in lettuce cups or over shredded lettuce. (Toss thoroughly before spooning on lettuce.).
• Refrigerate leftovers.

APPLE CARROT PINEAPPLE SALAD

Steps:

• Combine all ingredients and serve.

APPLE, CARROT PINEAPPLE SALAD

Steps:

• Using a large bowl, grate the carrot on the large side of grater.
• Add pineapple and remaining ingredients; mix well.
• More or less of any of the ingredients can be used to suite your taste.
• Serve chilled.

CARROT SALAD WITH PINEAPPLE (NO MAYO)

Steps:

• Combine all ingredients and stir to combine. Do not drain the pineapple (the raisins will absorb any extra juice).
• Cover and refrigerate for 30 minutes before serving.

CARROT AND PINEAPPLE SALAD

Steps:

• Add enough water to the juice from the pineapple to make 1 1/2 cups of liquid. Heat to boiling, remove from heat, add 1 package jello. Add sugar and salt. Stir well, store in refrigerator until parctially set. Add pineapple and carrot, fold in cream and store in fridge until ready to use.

CARROT, MINT AND PINEAPPLE SALAD

Steps:

• Make up the jelly with one cup of boiling water.
• Add remaining ingredients.
• Double the recipe if necessary.
• Very refreshing.

CARROT AND CRANBERRY SALAD WITH PINEAPPLE

Steps:

• Divide carrots into 3 different portions. Place in blender and fill with water. Pulse until desired size.
• Toss cranberries, carrots, and pineapple together; set aside.
• Stir together mayonnaise, vinegar, salt and add to carrot mixture.
• Refrigerate. Add walnuts when ready to serve.

CARROT-PINEAPPLE SALAD

Steps:

• Pour boiling water on gelatin in medium glass or plastic bowl; stir until gelatin is dissolved.
• Stir in cold water, salt and pineapple. Refrigerate 20 to 40 minutes or until mixture is consistency of unbeaten egg whites.
• Stir in carrots. Pour into 3-cup mold or 6 individual molds. Refrigerate about 3 hours or until firm; unmold. Garnish with salad greens.

JICAMA, CARROT, AND PINEAPPLE SALAD

Steps:

• In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PINEAPPLE CARROT SALAD

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.