Monday, June 25, 2012

Old-Fashioned Carrot Salad

Some recipes just never die, and this is a perfect example.  Use the freshest carrots available (the ones that come with their green tops) and good mayonnaise and freshly squeezed lemon juice and you will have a sweet salad that is anything but boring!

1/2 cup golden raisans
2 lbs. carrots, peeled
3 Tbsp. sugar
3 Tbsp. freshly squeezed lemon juice
1/4 cup sour cream
1/2 cup good mayonnaise
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
1 cup diced golden pineapple

Place the raisins in a small bowl and add enough hot tap water to cover.  Set aside.
Grate carrots using a box grater or food processor.  Place in a large bowl.  Sprinkle the carrots with the sugar and lemon juice.
In a smaller bowl, whisk together the sour cream, mayonnaise, salt and pepper.  Add the sauce and the pineapple to the carrots and toss well.  Drain the raisins and add to the salad.  Toss well.
Cover with plastic wrap and refrigerate for one hour.  Add salt and lemon juice to taste and serve cold or at room temperature.
Ina Garten is a little heavy-handed with the pepper.  Her original recipe called for 1-1/2 tsps.
I'm the same way.  I love the sweetness and then get a little peppery bite.
~Barefoot Contessa


  1. I've never made this but always thought I'd like it! Hope it's ok to use dark raisins, not buying another box:@)


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