"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
Diane Molberg of Emerald Park, Saskatchewan tosses together sweet raisins, bright carrots and crunchy apple chunks to create this fresh-tasting side dish. "This creamy salad is a breeze to prepare and a nice accompaniment to any meal," she relates.
"I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste," relates Lauri Cherian of Scott Depot, West Virginia. "I have a sweet tooth, and this salad quenches it!"
"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
With carrots, celery and pineapple, this medley has a crunchy texture and tangy taste, but Ruth Noland of San Jose, California believes one ingredient makes the salad extra special. "Dates add just the right amount of sweetness," she says.
"My grandma frequently fixed the salad when she was asked to bring a dish to a family gathering," writes Sue Gronholz of Beaver Dam, Wisconsin. "Now I make it often since it's a favorite of our kids. It's a fun way for them to get a fruit and vegetable."
Kezia Sullivan relies on just four items for this colorful crunchy salad. "We love it," she writes from Sackets Harbor, New York. It's a snap to make, but if you're really looking to beat the clock, use a bag of shredded carrots.
"Why eat a plain carrot when this super salad is such a snap to make?" asks Evelyn Schwartz (at right) from Quincy, Illinois. "The coconut makes this salad taste like a tropical treat. It keeps meals interesting to fix something special for yourself once in a while."