Monday, May 2, 2011

Carrot Salad

One of the things I look forward to the most in the summer are those big get togethers where salads chocked full of fruits or vegetables always make an appearance. This is one of those classic salads. So timeless and sure to please anyone. And as an Ina Garten recipe, you know it's good. I did however, substitute Greek yogurt for the sour cream to bump up the nutrition. I also used a well drained can of pineapple in substitution of the freshly diced- it's weird, but I really don't like fresh pineapple. And I don't know why she would have you put 3 Tb of lemon juice in this... that seems like a lot to me, especially since the salad gets water downed enough from the pineapple and carrots. I definitely wouldn't suggest it. Other than that, this salad is perfect! What a light treat. I like to eat it with some cottage cheese for lunch. Mmmm, cottage cheese and fruit is great. Anyways, hope you try this!

Carrot Salad
adapted from Ina Garten, "Back to Basics"

1/2 cup raisins (golden or dark)
2 lbs carrots
3 Tb sugar
3 Tb freshly squeezed lemon juice (I only used 2 Tb tops)
1/4 cup sour cream (can substitute Greek yogurt)
1/2 cup good mayonnaise
1 Tb kosher salt
1 1/2 tsp black pepper
1 cup diced golden pineapple (or 1- 20 oz can crushed pineapple, drained well)

1.Place raisins in a small bowl and add enough hot tap water to cover; set aside.

2. Fit a food processor with the coarsest grating disk. Wash the carrots and peel then cut them to fit the feeding tube of the food processor lying on their sides. Grate all carrots and put them in a large bowl.

3. In a smaller bowl, whisk together sugar, lemon juice, 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 an hour, if possible, to allow flavors to blend.

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