Carrot Ribbon SaladJaime
This salad is so old fashioned, and so 1950s housewife, I feel like I should be holding it up wearing a house dress and a big grin on my face for the picture. I could be on an Anne Taintor magnet.
I adapted this from a recipe Ina Garten made on an episode of the Barefoot Contessa, and updated it a little by making the carrots into ribbons. It is surprisingly good, and very homey tasting.
I love that my four-year-old loves to make the carrot ribbons. He just kneels on a chair with the peeler and a cutting board and goes to town. He loves it, and then loves to eat what he has made.
Carrot Ribbon Salad
1/4 cup raisins
1/4 cup orange juice
1 pound large carrots, peeled
3 tablespoons freshly squeezed lemon juice
3 tablespoons plain yogurt
3 tablespoons mayonnaise
2 tablespoons honey or agave nectar
pinch kosher salt
1/2 cup fresh pineapple, diced
1. Place raisins in a small microwave safe bowl and cover with orange juice. Microwave on high for 1 minute. Let sit for five minutes and drain. Discard the orange juice.
2. Place each carrot on one side and use a vegetable peeler to peel the carrot into long wide strips.
3. Make the dressing by combining lemon juice, yogurt, mayonnaise, honey, and salt. Toss dressing with carrot ribbons, drained raisins, and pineapple chunks. Serve cold.