Lubys Cafeteria Carrot Salad Recipes

Steps:

• Shred carrots using large holes of grater. In large bowl, combine carrots, raisins, and pineapple. In small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. TIP: To plump raisins and make them moist and tender, soak in water several hours or overnight in the refrigerator. Drain well before using.

Steps:

• Combine all ingredients, mix well and chill.

Steps:

• Cook spaghetti according to package directions.
• Drain, rinse with cold water, and drain well.
• Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
• Stir in cucumber, onion, and tomatoes.
• Pour over spaghetti and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Garnish with parsley.

Steps:

• In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly.
• In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to overbeat. Blend in sugar and vanilla.
• Fold into fruit.
• Cover and refrigerate at least 2 hours. Garnish with walnuts.

Steps:

• In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
• Drain
• and cool just enough to handle.
• Peel and cut into 3/4-inch cubes.
• In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
• In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours.