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Crunchy carrot salad is the perfect spring side recipe! It's filled with crisp apple, toasted pecans, and chewy raisins, and tossed in a tangy dressing.
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Carrot Raisin Salad. This colorful carrot salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give a slightly sweet flavor. Plus, it's ...
"Carrot raisin salad" is a traditional dish in the Southern United States. Grated carrot is mixed with raisins, mayonnaise dressing, granulated sugar, salt and black pepper. [1] In Brazilian cuisine, churrasco service often includes potato salad and carrot salad made with mayonnaise, raw onion, green peas, sweetcorn or sometimes chayote squashes.
This carrot-and-raisin salad gets an upgrade with a slightly spicy, slightly sweet harissa and honey sauce. It brings out the sweet freshness of the carrots and makes the whole dish sing. We're ...
In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan.
This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage. View Recipe
Salad Olivie: Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with mayonnaise. Caviar: Salt-cured fish eggs. Dolme: Stuffed peppers or vine leaves. Kufte: Meatball or meatloaf dishes. Zaban: Beef tongue. Pache: Boiled parts of cow or sheep; also known as khash.