Category : Salads
Author : Peek
Hits : 6830
Date : 13/12/2001
3 cups (700 ml) grated carrots, about 3/4 pound, use a little more if you like. 1 8 oz (224 grm). can crushed pineapple in juice, drain lightly, reserve juice 1/4 cup (60 ml) raisins (I use more to my liking) 2 tablespooons mayonnaise 2 tbsp (30 ml) reserved pineapple juice 1 tsp (5 ml) sugar 1/8 tsp (1 ml) salt
Place the carrots, pineapple, and raisins in a medium bowl and toss. Combine remaining ingredients together in a small bowl; pour over carrot mixture and stir well. Chill before serving. Use reduced calorie or non-fat versions of mayonnaise if you want to have a salad that is within calorie and fat dietary restraints. Also, taste your carrots, if they are not tender and sweet, add a little extra sugar. Carrots should be a nice true orange color, slender and fairly uniform in size. Big huge carrots are often times less flavorful and "woody" textured and not a good choice for this salad. At the holidays, I jazz this recipe up by doubling it and adding some shelled pistachios and more raisins, and I always use Hellman's or Best Foods (same brand, different names for the different coasts of the USA).
Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.
Avoid broccoli with a flower (...)
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