Best 6 Carrot Sweet Pepper Salad Recipes
Carrot Sweet Pepper Salad is a refreshing and vibrant dish that offers a delightful blend of flavors and textures. This salad is perfect for a light lunch, a healthy side dish, or as a refreshing appetizer. The sweetness of the carrots and peppers pairs perfectly with the tangy dressing, while the crunchy almonds add a satisfying textural contrast. This salad is also incredibly easy to make, requiring just a few simple ingredients and minimal preparation time. With variations such as the Carrot Salad with Sweet Potatoes and Chickpeas for a more substantial meal, the Carrot and Bell Pepper Slaw for a tangy twist, and the Carrot, Pepper, and Pineapple Salad for a tropical flair, there's a Carrot Sweet Pepper Salad recipe for every taste and occasion. Whether you're looking for a quick and easy weeknight meal or a healthy dish to impress your guests, these Carrot Sweet Pepper Salad recipes are sure to delight.
Let's cook with our recipes!
MARINATED CARROT SALAD
This Marinated Carrot Salad is a fabulous side to go with so many mains and it's great for a summer gathering. It is a nostalgic recipe for me as it was something that my mom and grandmother used to make. It is a tangy sweet side that appeals to so many for summer BBQ.
Provided by Tara Noland
Categories Salads
Time 12h20m
Number Of Ingredients 10
Steps:
- Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don't overcook so that they are falling apart. Drain the carrots and let them cool.
- While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
- Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 12 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SWEET & CRUNCHY CARROT SALAD
This Carrot Salad is quick and easy to prepare, and makes the perfect recipe to bring to a potluck. I love the addition of raisins and crunchy pecans!
Provided by Megan Gilmore
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
- Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
- Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 177 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 163 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
CARROT-SWEET PEPPER SALAD
Make and share this Carrot-sweet Pepper Salad recipe from Food.com.
Provided by Barb G.
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large serving bowl, gently toss together carrots and sweet pepper.
- Stir in orange juice, lime juice, salad oil, and sesame oil.
- Sprinkle with Peanuts.
- Serve.
ISRAELI PEPPER TOMATO SALAD
"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SWEET MACARONI SALAD
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. -Idalee Scholz, Cocoa Beach, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
Nutrition Facts : Calories 400 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 332mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- For a sweeter salad, use carrots that are sweeter in flavor, such as baby carrots or rainbow carrots.
- To make the salad more colorful, use a variety of bell peppers, such as red, orange, and yellow.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
- For a tangy dressing, use a vinegar-based dressing, such as a balsamic vinaigrette or a lemon-tahini dressing.
- To make the salad more substantial, add some cooked quinoa, rice, or beans.
Conclusion:
Carrot and sweet pepper salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover carrots and bell peppers. With its vibrant colors and refreshing flavor, this salad is sure to be a hit at your next gathering.
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