shredded carrot & raisin salad
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Carrots, small |
| ½ cup | Dark raisins; or to taste |
| Mayonnaise | |
| Iceberg lettuce leaves | |
| From Comfort Food by Holly Garrison (1988) |
Scrape the carrots and then shred on the side of the grater or better yet a food processor. Be careful not to shred the fingers along with the carrots. You should have about 3 cups. Mix the carrots, raisins, and mayonnaise in a medium bowl. Arrange the lettuce leaves on 4 salad plates. Divide the carrot-raisin mixture into 4 parts and mound on the lettuce leaves.
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