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Old 05-21-2017, 10:43 AM
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Default Carrot and Raisin salad

I had a yen for this dish that was a favorite of my grandmother - haven't had it in decades.

Had half a bag of multi-colored carrots.

I omitted the pineapple, but might sprinkle some chopped walnuts or slivered almonds on top.

Lee

Barefoot Carrot Salad (adapted from Ina Garten)

1/3 cup raisins
1 pound carrots (I had half a pound)
2 T. fresh lemon juice
1/4 cup mayo
1/4 cup sour cream
3 T. sugar
1/2 teas. salt
1/3 cup diced fresh pineapple (optional)
walnuts or almonds (optional)

Place raisins in a microwavable mug, almost fill mug with water, and microwave 2 minutes to boil the water. Let raisins sit.

Grate carrots lengthwise. Note: Ina says to use a food processor fitted with a grating attachment, cutting the carrots in half and putting them lengthwise in the feed tube lengthwise. I did that, with sorta success.

Add lemon juice to carrots, and toss.

Whisk together sour cream, mayo, sugar, and salt. Pour dressing over carrots, add carrots and anything else you decide to add. Toss well.
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