My friend hates mayonnaise. No biggie. But in June, she emailed me asking for help. She needed a recipe for a summer salad to bring to a teacher appreciation luncheon for her son's school. She didn't want to do a green salad, but couldn't think of anything else. "Hmm," I thought to myself, "Potato salad ... out. Macaroni salad ... no go. Waldorf salad ... nope." And for whatever reason, I literally couldn't think of one side salad dish that didn't have any white and creamy components. I felt like a failure!
- 1 pound large carrots
- 3 tablespoons golden raisins (I used some mixed variety raisins from the farmer's market, and probably used more than than what Martha calls for)
- 2/3 cup fresh mint leaves, cut into 1/4 inch strips (I used less mint, probably a 1/2 cup)
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- salt and pepper to taste
- Grate the carrots on the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine the grated carrots with the golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.