BROCCOLI BACON RAISIN SALAD RECIPE RECIPES

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CARROT-RAISIN SALAD RECIPE - BETTYCROCKER.COM



Carrot-Raisin Salad Recipe - BettyCrocker.com image

This salad made using carrots and raisins is a quick and easy side dish for your next meal.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

1 lb carrots, shredded
1 cup chopped unpeeled Fuji apple (about 1 medium)
1/2 cup raisins
1 tablespoon chopped pecans, toasted
1/4 cup plain fat-free yogurt
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon honey
1/4 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon grated gingerroot
1/8 teaspoon salt
Additional chopped pecans, toasted, if desired

Steps:

  • In large bowl, toss carrots, apple, raisins and 1 tablespoon pecans.
  • In small bowl, mix yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice, gingerroot and salt. Spoon over carrot mixture; toss gently to coat. Serve, or cover and refrigerate up to 2 hours. Garnish with additional chopped pecans.

Nutrition Facts : Calories 110 , CarbohydrateContent 19 g, FatContent 1 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 135 mg

COPPER PENNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Copper Pennies Recipe: How to Make It - Taste of Home image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 cups.

Number Of Ingredients 11

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 21g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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BROCCOLI RAISIN SALAD RECIPE: HOW TO MAKE IT
For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. —Angela Oelschlaeger, Tonganoxie, Kansas
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COPPER PENNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana
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Reviews 4.8
Total Time 20 minutes
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