shredded carrot and raisin salad

4 Servings
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.

From Gemini's MASSIVE MealMaster collection at

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