"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Extraordinary Carrot Salad Recipe

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This recipe for Extraordinary Carrot Salad, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trish Bouquet
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 C shredded carrots (@ 4 large)
1 C unsweetened crushed pineapple
1/2 C raisins
1/4 C coconut (optional)
1 small apple (chopped)
1 T sunflower kernels
1/2 lime (for juice)
1/8 c. pineapple juice
3 tbsp. light mayonnaise or Kraft Miracle Whip Free
Maraschino cherries (for decoration/optional)

Directions:
Directions:
In large bowl, combine carrots, crushed pineapple, raisins,
sunflower kernels, coconut and apples. Squeeze lime juice over
the top, and mix. In a separate bowl, wisk together pineapple
juice and mayonnaise. Mix with carrot mixture. Chill at least 1
hour. Decorate top with cherries, if desired.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
When making this dish, I like to add a little color to the top for
decoration. Since I hate scraping my knuckles on the carrot
grater, I usually save the top 1 to 1 1/2 inch of the carrot. I
slice this part of the carrot and put these pieces around the
top of the bowl and put halved maraschino cherries in the
middle. Makes for a nice decorative serving suggestion.
Enjoy!

 

 

 

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