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Carrot Salad

Question:  How do you repair your house when it is officially bursting at the seams?

I can’t answer that – yet – but I can tell you that 8-handed Apples to Apples when half of the people playing are half in the bag is a hilarious experience.

I’m terribly busy this morning (I had to come into the office to be able to log on to my laptop – how’s that for a vacation?  LOL), but I do have time to give you the recipe for this simple, classic summer salad.  Because it’s what you make when you have 6 quarts of carrots from your CSA in the fridge.  (The remainder will be canned.  Soon.  I hope.)  Later this week, I’ll give you the method for the Perfect Smoked Beef Brisket.

If Beloved lets me – I think it may now be a family secret.

Have a lovely Monday, y’all.

Carrot Salad

Carrot Salad

serves 8

4 cups shredded carrots
1/2 cup raisins
1/2 cup pineapple, finely diced
1 cup mayonnaise, preferably homemade
Salt and freshly ground black pepper, to taste

Toss the carrots, raisins and pineapple in a large bowl with the mayonnaise until thoroughly mixed. Taste; season as needed with salt and pepper.

Refrigerate for an hour to allow the flavors to blend. Serve cold.

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