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Cinnamon-Raisin Peanut Butter Sandwich
Lunch

Cinnamon-Raisin Peanut Butter Sandwich

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a small bowl, mix together peanut butter, honey, and cinnamon.
  2. 2 Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.

By Allrecipes Member

Sweet Potato Salad
Lunch

Sweet Potato Salad

4.1

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman

Sweet Carrot Salad
Lunch

Sweet Carrot Salad

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

By Doug Matthews

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

After School Fruit Rolls
Lunch

After School Fruit Rolls

4.6

Prep
13 min
Cook
Total
13 min

Instructions

  1. 1 Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

By Mission Foods

Banana Oatmeal Raisin Pudding
Lunch

Banana Oatmeal Raisin Pudding

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.

By Lanilu

Alyson's Broccoli Salad
Lunch

Alyson's Broccoli Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32

Sweet and Savory Broccoli Salad
Lunch

Sweet and Savory Broccoli Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
  2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
  3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
  4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Broccoli Cashew Salad
Lunch

Broccoli Cashew Salad

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
  2. 2 Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

By tignor

Bacon Broccoli Salad with Raisins and Sunflower Seeds
Lunch

Bacon Broccoli Salad with Raisins and Sunflower Seeds

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  2. 2 Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
  3. 3 Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

By Dawn

Toss-Together Broccoli Salad
Lunch

Toss-Together Broccoli Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Allergen-Free Raisin-Carrot Muffins
Lunch

Allergen-Free Raisin-Carrot Muffins

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix raisins and orange juice together in a small bowl.
  3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
  4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
  5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Broccoli and Tortellini Salad
Lunch

Broccoli and Tortellini Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
  3. 3 In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
  4. 4 In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

By AFMC

Waldorf Salad 65
Lunch

Waldorf Salad 65

5.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Sue Sparrow