Yield: 4 Servings
|¾ pounds||Carrots, small|
|½ cup||Dark raisins; or to taste|
|\N \N||Iceberg lettuce leaves|
|\N \N||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.