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    You are in: Home / Recipes / Caroline's Carrot Salad Recipe
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    Caroline's Carrot Salad

    Average Rating:

    2 Total Reviews

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    • on April 17, 2014

      I prepped this salad first thing this morning so it could chill and be ready for lunchtime. I used white, pale yellow and orange carrots, pecans only (for this recipe I would recommend either or but not both nuts), golden and flame raisins, less pineapple juice to avoid the salad being waterlogged, and finally a mixture of cream of coconut and homemade mayo. I think macadamia nuts would be a great sub for either nut in keeping it "themed". Served over a bed of spring greens and it was a tasty and easy meal! Prepared for APRIL DELIGHTS in Food Photos' Forum and PAC 2014.

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    • on October 20, 2011

      This is one of my DH's favorite salads. I greatly reduced the recipe to make it small family friendly. Other than that didn't change a thing. I will be making this again for sure. Made for PAC Fall 2011.

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    Nutritional Facts for Caroline's Carrot Salad

    Serving Size: 1 (49 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.4
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 2.2 g
    Cholesterol 0.4 mg
    Sodium 36.9 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 2.8 g
    Sugars 10.9 g
    Protein 3.1 g


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