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Carrot Salad

I just made this salad, and it really tastes good.  It is from Laurel's 
Kitchen Recipes by L. Robertson, C. Flinders, and B. Ruppenthal.  I'll write 
it just as it is in the book.


We used to drown carrot salad in mayonnaise, but we like this version much 
better.  If the carrots aren't very sweet, grate apples in too.  Or, for a 
carrot slaw, substitute grated cabbage for half the carrots.  For a savory 
version, omit the raisins and orange zest and add finely chopped parsley and 
chives insead.

Mix well.  Makes 3 (plus ) cups, to serve 4.

3 cups carrots, grated fine
1/2 cup raisins or currants
1/2 cup orange juice
1 T. lemon juice
1 tsp. each:  zest of orange and lemon

I grated the carrots and 1 apple in the food processor.  Mixed 1/2 cup 
raisins, the  o.j. and 1 T. lemon juice.  I didn't use the zest, but I 
sprinkled chives and parsley over the top since I have an herb garden this 
year.  Those 4 servings would be quite substantial.  Hint:  Jumbo Thompson 
seedless raisins are wonderful.  

Barbara in FL