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Carrot Salad

Carrot Salad

  • Prep

    30 m
  • Ready In

    12 h 30 m
Carol

Carol

This is a sweet cold salad that works well with a ham dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

Directions

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

REDSPRITE
25

REDSPRITE

3/25/2008

I made this salad for Easter to go with our ham. It was very good and nowhere as sweet as I thought it would be - which was good. Instead of pineapple tidbits I used crushed pineapple and left out the celery. Everyone enjoyed it, even my 6 year old who hates all things vegetable. I would definitely make this again. Great recipe!

MAGGIE MCGUIRE
19

MAGGIE MCGUIRE

5/23/2007

This one brings back memories of childhood. My mom used to add a tablespoon or two of peanut butter to the dressing. It made for a nice variation. We don't care for marshamallow in anything. I left those and the sugar out of the mix. I felt the raisins, pineapple and carrots themselves were sweet enough. Thanks for sharing.

Debbie Lopez
16

Debbie Lopez

7/4/2007

Have never had marshmallows in a carrot salad before and I 8+) liked it. The only change I made was to use crushed pineapple instead of tidbits. Very good will be make aging.

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