Thursday, December 24, 2009

Retro Carrot Salad

When I made the carrot cake recently I bought quite a few carrots - but that's fine because I always like to have them on hand for soups and stews and they will keep in the fridge a really long time. Then today I realized I had some leftover pineapple (from my palate cleanser "ginger kisses") so I decided to make an old-fashioned carrot salad. Now of course I don't put raisins in mine, but if you like disgusting little dried brown bits in yours - go ahead! Actually I do have some dried cranberries in the cupboard that might not be too bad... and festive!

Carrot Pineapple Salad

about 1 pound or 3 large carrots, grated (if they are nice and fresh don't peel, just scrub well - and don't use those little ones! I found these amazing purple, orange, yellow and white ones at the farmer's market)
1 tablespoon lemon juice
2 tablespoons sour cream
2 tablespoons mayo (I had some leftover homemade from Ingrid - thanks girl!)
1/2 cup pineapple diced
sprinkle of salt & pepper

Just toss it all together - what could be easier? This will keep for a few days, but it will produce some liquid, so just pour most of that off.

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