There is no better time to rely on leftovers from lunch than on a Monday. Am I right? That is easy for me to say, I suppose, since I am the only one I need to please. So...I had my protein and starch but needed vegetable, fruit, and milk servings. I decided on a carrot and raisin salad but with a twist from the traditional recipe. I have tried this recipe three different ways in the past:
1) with mayonnaise,
2) with plain yogurt
3) with pineapple juice only
For tonight's side, I chose the plain yogurt mixed with a little pineapple juice for sweetness. The yogurt was lighter than the traditional mayo and added a little more calcium to the half cheese slice on the sandwich. I liked the lightness and sweetness of the ingredients, as well as the crunch from the carrots. Some recipes call for the addition of sugar but I find the pineapple and raisins add enough natural sweetness.
Carrot and Raisin Salad
Recipe, adapted from Mom's
- 1 bag shredded carrots
- 1/2 cup raisins, regular, golden or both
- 1/3 cup plain yogurt, or to taste
- 1 6-oz can pineapple chunks in 100% pineapple juice, plus juice
- 1/2 teaspoon salt
- black pepper, to taste
Rough chop shredded carrots and place in a large bowl. Mix juice from pineapple with the yogurt until smooth and to thinner consistency; toss with remaining ingredients. Chill before serving.