Carrot Salad Recipe -
Carrot Salad Recipe
  • READY IN 12+ hrs

Carrot Salad

Recipe by  

"This is a sweet cold salad that works well with a ham dinner."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    30 mins

    12 hrs 30 mins


  1. In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
  2. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2008

I made this salad for Easter to go with our ham. It was very good and nowhere as sweet as I thought it would be - which was good. Instead of pineapple tidbits I used crushed pineapple and left out the celery. Everyone enjoyed it, even my 6 year old who hates all things vegetable. I would definitely make this again. Great recipe!

Most Helpful Critical Review
Aug 31, 2010

Thought this salad was a little tasteless. Wasn't quite sure what was "creamy salad dressing". Is that Mayo? Next time might use cole slaw dressing.

May 23, 2007

This one brings back memories of childhood. My mom used to add a tablespoon or two of peanut butter to the dressing. It made for a nice variation. We don't care for marshamallow in anything. I left those and the sugar out of the mix. I felt the raisins, pineapple and carrots themselves were sweet enough. Thanks for sharing.

Jul 04, 2007

Have never had marshmallows in a carrot salad before and I 8+) liked it. The only change I made was to use crushed pineapple instead of tidbits. Very good will be make aging.

May 07, 2007

Sounds odd, but since it got great reviews and 5 stars I decided to try it. It was a hit!! Very good. I didnt use celery since I didnt have any, and I would have to say it wasnt missing it. Tasted great without it. Thanks for the great recipe.

Aug 12, 2003

This is a great salad for the kids to enjoy as well as adults.

Aug 12, 2003

Yummy. Served this with spicy chicken enchilada soup. Nice contrast and it instantly put out the 'fire'.

Jun 11, 2010

Wonderful salad, both pleasing to the eye as well as the palate! I did substitute Splenda for the sugar, and used crushed pineapple as that is what I had on hand. This is definitely a recipe that I will use again and again. Thank you, Carol!


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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