I'm going back to the potluck tradition for today's entry: carrot raisin salad.
There are nearly as many versions of this recipe as there are rows of carrots at our farm. Unless I'm baking, I never follow a recipe exact. Tonight's salad as a combination of this recipe and this recipe.
Funny thing, though. Even if you’ve been married to the same guy for 21 years and counting, you can learn something new. Like Jay doesn’t like raisins but does like cranberries. Hence another adaptation.
My version for five of us looked like this:
3 orange carrots, peeled and shredded
3 purple carrots, peeled and shredded
3 yellow carrots, peeled and... you guessed it ... shredded
3/4 cup dried cranberries
1/4 cup mayonaisse
2 T sugar
2 T milk
1/4 cup sour cream
Blend together in a bowl the mayo, sugar, milk, and sour cream. Add a little lemon if you want some more tang. Stir in the cranberries and carrots, until the dressing is evenly dispersed. Chill until ready to serve.
It added some nice color to our tumeric-rosemary rice, oven roasted radishes, and pan fried duck.
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