SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot Ribbon Salad

Makes: 10 servings
Prep 30 mins Stand 10 mins
Carrot Ribbon Salad
Ingredients
  • 6  tablespoons  mayonnaise
  • 2  teaspoons  finely shredded lemon peel
  • 5  tablespoons  fresh lemon juice
  • 1  tablespoon  sugar
  • 1  teaspoon  fine sea salt
  • 3/4  teaspoon  finely ground black pepper
  • 3  pounds  carrots
  • 1/2  cup  raisins
  • 1  small bunch green onions, sliced
Directions

1. For the dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt, and pepper.

2. Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and sliced green onions. Season with salt to taste. Let salad stand about 10 minutes until carrots are slightly wilted, before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving.

Nutrition Facts (Carrot Ribbon Salad)
  • Servings Per Recipe 10,
  • cal. (kcal) 142,
  • Fat, total (g) 6,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 12,
  • pro. (g) 2,
  • vit. A (IU) 22206,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 371,
  • Potassium (mg) 529,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe