This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give a slightly sweet flavor. Plus, it's easy to prepare. —Denise Baumert, Dalhart, Texas
"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."
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.
“These carrots make a beautiful presentation and are absolutely delicious,” says Jennifer Cain from Bel Air, Maryland. “They’ve been a hit with everyone who has tasted them, including my husband, who doesn’t typically care for carrots!”
"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.
"My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy," explains Virginia Arendt of Green Bay, Wisconsin. "I created this salad when cilantro was taking over our herb garden."
"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.
Almonds and sunflower kernels give a pleasing crunch to this speedy variation on traditional carrot-raisin salad. If you prefer a nuttier flavor, use 1/2 cup of sunflower kernels instead of 1/3 cup. —Barb Hunter, Ponder, Texas
"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!"
"Hoping to convince my son to eat his carrots, I came up with this refreshing salad," writes Louise Ross of Santa Rosa, California. "The big plus is that everyone in our family loves it." Her colorful spin-off on a traditional carrot and raisin salad tosses dried cranberries, pineapple and mango into the mix, along with a light yogurt and mayonnaise dressing.