|¾ pounds||Carrots, small|
|½ cup||Dark raisins; or to taste|
|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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