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Full Online Book HomeLearning KitchenSalads And Dressings - Sunny Carrot Salad
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Salads And Dressings - Sunny Carrot Salad Post by :sesam Category :Learning Kitchen Author :Unknown Date :March 2012 Read :794

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Salads And Dressings - Sunny Carrot Salad

2 cups grated carrots
1 (11 oz.) can Mandarin oranges, drained
1 cup pineapple chunks, drained
1 cup flaked coconut
1 cup mini marshmallows
1/2 cup raisins
1/2 cup chopped pecans, opt
1 (8 oz.) container sour cream


Combine all ingredients except sour cream and mix well. Refrigerate for at least 2 or 3 hours. Stir in sour cream and gently mix.
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-When Margaret Ulrich of Braidwood, Illinois prepares this for an evening meal, she calls it "Sunset Salad". 1 can (20-oz.) pineapple tidbits 1 can (11-oz.) Mandarin oranges 1 package (3.4-oz.) instant lemon pudding mix 1 cup quartered strawberries 1 cup sliced ripe bananas Drain pineapple and oranges, reserving liquids. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges, and strawberries; chill for at least 2 hours. Add bananas just before serving. Yield: 8-10 servings
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Syrup: 1 cup water 1/3 cup honey 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract Salad: 3 cups chopped cantaloupe 2 cups seedless grapes 1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound) 1 1/2 cups chopped peeled peaches (about 2 peaches) 6 fresh figs, quartered 4 apricots, quartered and pitted (about 1/2 pound) 1/2 cup chopped fresh mint To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes). To prepare salad, place cantaloupe and next 5
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