In earlier blogs I’ve discussed how I finally made peace with having raisins as ingredients in carrot salad. I’ve mentioned how my adoration of the carrot salad offered during the glory days of Wyatt’s Cafeteria during my growing-up years was tempered only by the detestable raisins that swam in the sweet, juicy dressing that held the shredded carrots together. Then, years later, my own child began picking at her foods and strategically working her way around parts of salads, casseroles, and veggie dishes that she didn’t want to eat. When I adjured her, she said, in effect, “Why not? You pick the raisins out of your carrot salad.” Ouch! Out of the mouth of babes . . .. Lesson learned. I began eating ALL my carrot salad—raisins, too!
My Taste of Home Thanksgiving Recipe cards that I’m so in love with featured a beautiful, colorful Carrot-Raisin Salad and recommended it as a side dish. Because of my fascination, dating back to my early years, with carrot salad, I just had to try this. But before I did, I had to make sure that I could use some raisins from the stash that Hubby uses for snacks. See, I’ve made peace for sure.
This easy recipe merely calls for grating the carrots, adding chopped celery and onions, and tossing it all with 6 ounces of nonfat vanilla yogurt. I didn’t happen to have celery, so I used pineapple tidbits, since the Wyatt’s cafeteria version often contained pineapple instead of the celery.
It was good to the last bite—with not one raisin left on my plate! We’re now the best of friends.
Carrot-Raisin Salad
2 1/2 cups shredded carrots
1 celery rib, chopped
1/2 cup raisins
3/4 cup (6 ounces) vanilla yogurt (I used non-fat)
(I tossed in 1/2 cup diced pineapple tidbits as a sub for the celery;
or it could be tossed in as an additional ingredient)
In a small bowl combine all ingredients. Cover and refrigerate for at least 4 hours. Stir before you serve. Makes 4 servings.
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