At times one of the hardest things about meal preparation for me is coming up with side dishes and different salads to serve with a main entree. I can get in a rut and get very tired of the same old thing. That's why I was delighted this week to find a remake of a salad from my childhood that was delicious and really, in my opinion, even better than the original recipe. My husband has never liked carrot-raisin salad. Something about horrors of the cafeteria lunchroom. Personally, I didn't buy my lunch much at all when I was in school. Mom usually provided with us a sack lunch that contained a sandwich, "nice" fruit and a cookie. I preferred Mom's lunch over the cafeteria soup/sandwich any day--except for the day they served grilled cheese and tomato soup. That day, I opted to buy.
Anyway, back to the carrot-raisin salad. I ran across this recipe on "
Once Upon a Plate" blog this week that had a refreshing remix of this old favorite. It doesn't call of a "recipe" but rather simply grating a Granny Smith apple (skin on), grating carrots, tossing in dried cranberries and walnuts (I used pecans simply because that's what I had). To dress the salad, squeeze the juice of a lemon, add a little honey, sugar or sweetener, and a dash of salt over the mixture and toss lightly.
And there you have it--an easy, tasty salad. I am happy to say I have successfully banished my husband's school cafeteria horrors.
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