Whole, crinkle-cut, or shredded carrots are another favorite budget vegetable. Roasted or raw, eaten as a snack, a side or made into a salad, crunchy colorful carrots turn up in this Chef's crisper quite frequently. Bags of prepared carrots are alway on sale.I borrowed my wife, Amy's, recipe for this savory salad. It is made with a creamy mayo/sour cream dressing and sprinkled with plumped raisins and sweet pineapple. Quick to make, and a bright fresh addition to a picnic, a light midday snack, or present it at a party.
Ingredients (serves 3 - 4)
1 package shredded carrots (about 1.25 lbs. or 20 ounces)
5 oz. pineapple (small can - picture shows large can)
1/2 cup raisins
1/4 cup mayonnaise or vegan mayo
1/4 cup sour cream or vegan substitute
1 tbsp. sugar (optional)
1 tsp. lemon juice
Boil 1 cup of water, turn off, then soak raisins in hot water, so they re-plump.
Mix mayo, sour cream, sugar and lemon juice in a small bowl.
Drain pineapple and cut into bite sizes. Combine with shredded carrots and raisins in a large bowl.
Finally fold in mayo/sour cream mixture. Best to refrigerate a couple of hours or overnight.
