Lois Chitwood
Today’s recipe is a favorite. We go through times that we have it often, and then we have forgotten it.
Most of us are like that. In fact we go through phases when we eat the same thing or the same meal a lot. You know what, does it really matter if we eat the same thing every day, as long as we are pleasing our taste buds?
As I’ve shared many times, we love leftovers, so I prepare for those leftovers, and especially so if we have a busy schedule of appointments or other things going on. It’s great to have been running around doing errands and instead of picking up some food on the way home we have the leftovers already to heat and eat. Barbecue or fried chicken is a great leftover food. You can have it with vegetables one day then have a sandwich the next day for a little change. Oh yummy, what about leftover spaghetti or lasagna, both are winners for sure.
Ok, let’s get back to today’s recipe; carrot and raisin salad. Well, since I love dried cranberries more than raisins, I add them in place of the raisins. I’ve given y’all many options so, do it your way? Love to all my dearest friends.
God bless you all and enjoy!
Pilate answered, Am I a Jew? Thine own nation and the chief priests have delivered thee unto me: what hast thou done? Jesus answered, My kingdom is not of this world: if my kingdom were of this world, then would my servants fight, that I should not be delivered to the Jews: but now is my kingdom not from hence. Pilate therefore said unto him, Art thou a king then? Jesus answered, Thou sayest that I am a king. To this end was I born, and for this cause came I into the world, that I should bear witness unto the truth. Every one that is of the truth heareth my voice.
– John 18:35-37
Carrot-Raisin or Dried Cranberry Salad
You can also, cut recipe in half ingredients for less amount.
4 cups carrots shredded or grated fine (your choice)
1 cup raisins or dried cranberries
1 small can or pineapple crushed or the tidbits (drained, optional)
1 to 2 cups miniature marshmallows (optional)
Dressing
3/4 cup mayonnaise
1-1/2 tablespoon honey
1 tablespoon milk
Please note, the amount of honey you add depends upon your taste for sweetness and the addition of pineapple and marshmallows you may choose (so, I start with the 1-1/2 tablespoons then taste before adding in more)
In a medium size bowl, place the shredded or grated carrots, and raisins or dried cranberries, stir to blend well. Add in any and or all of the other “Optional” ingredients you have chosen. Set aside while making dressing.
In a medium size bowl place the mayonnaise, honey, and milk. Mix well to blend dressing well; pour over the carrot, raisin mixture, stir well to cover all.
Cover the bowl and refrigerate at least 2 hours or overnight. Stir well before serving. This salad keeps well for several days.