Sunday, March 8, 2009

Carrot Raisin Salad

12 carrots grated
1/2 to 1 cup raisins
1/2 cup chopped walnuts
1 can pineapple tidbits in juice only
3 Tbs. Mayonnaise
1 Tbs. Balsamic vinegar
1 Tbs. freeze dried raspberries, or
1/4 cup fresh
juice contents of pineapple tidbits

Soak raspberries in cold water for 20 minutes. I part raspberries, to 3 parts water. Combine carrots, raisins, walnuts, and drained pineapple. Now place balsamic vinegar, and raspberries in small bowls, and use a whip to mash berries and combine with vinegar, now add mayonnaise, and combine until thoroughly mixed. Now mix in with salad mixture. If you need more liquid, use the juice, until you have the right consistency.

I used organic carrots, so did not peel, as that is where much of the nutrition is located. You could get by without the raspberries if you used raspberry vinegar. A nice variation would be to add a drained can of diced beets.

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