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Carrot-Raisin Salad

From

April/May 2013

Carrot-Raisin Salad

In this simple salad, earthy carrots are complemented by sweet raisins and juicy pineapple. We dress it with a mixture of olive oil and tart cider vinegar, with honey for balance and Dijon mustard for body and a touch of tang. Letting the dressed salad sit for at least an hour before serving softens the carrots and lets all the flavors marry.

Serves 6 to 8

You can grate the carrots on the large holes of a box grater or use a food processor with the grating disk. We don’t recommend buying preshredded carrots, which can be dry and tasteless. This salad is delicious with baked ham.

Ingredients

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