Sunday, 22 June 2014

The best of lunch box salad - Carrot raisin salad

Recipe attributed to Company's Coming Salads by Jean Pare
A lunch box winner

Grated carrot  2 cups (500 ml)
Raisin (see note)  1/2 cup  (125 ml)
Salad dressing ( or mayonnaise) 1/3 cup (75 ml)
Vinegar 1tbsp. 15 ml
Put all ingredients into a bowl. Toss to coat. Serve 6.
Note: If raisins are too dry. Covered in equal amount of water to 2 minutes. Let stand until cool. Drain. Pat dry with paper towel.
Variation: Add 1/2 cup (125 ml) chopped celery.

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