Carrot Raisin Salad
Raisin are not on the top of my food list, well the normal dark ones. , I find them to be a bit gritty so this is how I was able to to make peace with them. I boil them for just a few minutes to re-hydrate the little fly’s. That takes the grittiness out of them and I wind that I can enjoy them in the carrot salad. Now the golden raisins I don’t have the same problem with so blending them is spot on for me. And it adds a lot of color to the salad too. This is a basic Summer salad and can either be a hit or a flop. So try to follow the recipe in this post the first time you make this salad.
- 4 cups shredded carrots; you can get them done for you at the store
- 1 cup to 1 ½ cup raisins mix it up with golden and regular raisins for a bit more color
- ¼ cup mayonnaise
- 1 tablespoons sugar
- 2 or 3 tablespoons milk
Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.
I am not a big sugar fan and I think the sugars in the raisins provide the needed sweetness. I taste before going crazy adding sugar the the dressing.