The 'week in salads' is important, because blogging, although fun, uses less calories than ... thinking, judging by the waistline...
Carrot-raisin salad:
This one is easy to make and keeps for about a week.
Buy the carrots already shredded. Wash well in salad spinner.
I love the golden raisins (used above), but the regular ones present better.
I dress with Kraft's low-cal miracle-whip, but alternate with a French dressing prep, to keep the dish from getting "tired".
I've put in some mandarin oranges, drained.
You can sprinkle with walnuts, when served, if you want a little crunch.
Alternative Preps:
If you make it for fresh, try the Thai-prep, using mangos and small cubes of firm tofu.
The dressing is a combo of orange juice & lime juice (2:1); honey & orange-flower water (2:1); sesame oil, and sesame seeds.
These will be in season here shortly [click to embiggen]:
Tuesday, June 3, 2008
The Week in Salads
