Best 20 Carrot Apple Salad Recipes

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
• Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
• Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
• Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

APPLE CARROT SALAD

Steps:

• In a bowl, combine the carrots, apple and raisins. In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese.

CARROT-APPLE SALAD

Steps:

• Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
• Mix the yogurt, honey and lemon juice.
• Add salt, pepper, parsley and mix with the rest of the salad.
• Refrigerate for at least and hour, and serve.

CARROT, APPLE & RAISIN SALAD

Steps:

• Whisk lemon juice and jelly in large bowl to blend.
• Add carrots, apple, cashews and raisins.
• Season to taste with salt and pepper.
• Toss thoroughly.

CARROT, APPLE SALAD

Steps:

• Combine all ingredients and toss lightly.
• You may use less or more lemon to taste or lite Miracle Whip.

CARROT AND GREEN APPLE SALAD

Steps:

• To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again.
• Grate the carrots and unpeeled apple.
• Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well.
• Top servings with a little of the chopped mint.

WEIGHT WATCHERS APPLE AND CARROT SALAD

Steps:

• Combine first 3 ingredients in a large bowl.
• Add remaining ingredients and mix well.
• Cover and chill in refrigerater.

APPLE AND CARROT SALAD WITH YOGURT

Steps:

• Combine the yogurt, vinegar, pepper, salt and cilantro in a bowl. Add the carrots and apples, and mix well. Cover and refrigerate for a few hours to soften the carrots slightly.
• Serve the salad with crusty bread or spoon it onto lettuce leaves.

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
• Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
• Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
• Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

BEET-CARROT-APPLE SALAD

Steps:

• Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
• Place beets,carrots and apples in three separate mounds on each plate.
• Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
• Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl, stir together the prepared carrots, peeled and grated apples, and sour cream and horseradish.
• Add parsely, lemon juice, and sugar.
• Salt and pepper to taste.
• chill salad for an hour or until cold.

APPLE AND CARROT SALAD

Steps:

• Put the apple and carrot in a bowl.
• Mix together the lemon juice, cinnamon, and mint in a cup add a bit of Splenda if desired.
• Drizzle over the apple and carrot mixture.
• Toss to mix.

SHREDDED APPLE CARROT SALAD

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

APPLE AND CARROT SALAD RECIPE - (4.3/5)

Steps:

• Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

APPLE CARROT SALAD

Steps:

• Combine all ingredients in a bowl.
• Chill thoroughly, at least 90 minutes.
• Serve on salad greens.

CARROT-APPLE WALDORF SALAD

Steps:

• 1. Combine first 4 ingredients, in a medium bowl. Combine yogurt, mayonnaise, orange juice, and lemon rind; stir well. Pour over carrot mixture; toss gently. Cover, and chill at least 1 hour.
• 2. To serve, spoon mixture into a spinach-lined serving bowl, if desired. Makes 8 servings. Nutrition: One 1/2 cup serving with nonfat ingredients 59 cal, 0.2 g fat (0.1 g sat), 0 mg chol, 122 mg sod, 14.7 g carb, 2.5 g fiber, 1.0 g protein.

CARROT AND APPLE SALAD

Steps:

• 1. Peel and shred carrots..I used my handy dandy food processor. Peel and chop apple. Your choice - red or green. (you could shred this also. But I like the chunky taste. Chop celery (option)
• 2. In a large bowl, add the shredded carrots, apple chunks, walnuts, and any options that you want to add to this salad..
• 3. In another small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar and salt. Take a taste. If it is to your liking..you are ready to stir this dressing into your carrot mixture. I mixed this dressing with my hands so that I incorporated the dressing mix to cover all the pieces..Make sure that the apples are covered with dressing or they may turn color.
• 4. Chill for a few hours..(the original recipe said not to make it the day before...but I saw no difference as it took a few days to eat.) I also added some left over pineapple chunks to my salad and almost opened another large can, but refrained, as I did not want any more leftover pineapple. Enjoy with your dinner or as a snack for lunch.

TURNIP-APPLE-CARROT SALAD WITH EGGS

Steps:

• Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
• Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
• Combine yoghurt and spices in a separate bowl and season to taste.
• When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
• Drain veggies. Add everything to the big bowl and stir to coat.
• Eat right away while still warm or let cool and serve later.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.