Monday, January 2, 2012

Carrot Salad

This recipe is my favorite salad. I got the basic idea from one of my favorite cookbooks, Jane Brody's Good Food Gourmet, but I can't ever leave a recipe alone and this one has traveled a long way from the original. I think that comes from spending 24 years overseas where I didn't have ingredients for my U.S. recipes so I would say, "Maybe this would work instead." Now it's a habit.
I like it because it adds color and nutrition to any meal, because my family likes it so much that my sons have come home and asked for it, because I can do the work part of it ahead, because it's good enough for family and company, because it's flexible to what I have on hand, and because it tastes good!

Here’s the basic salad for 6.

3 large carrots, peeled and ends cut off
1 apple
1/4 cup orange juice
1/3 cup raisins
1/3 cup salted, roasted peanuts
   3/4  cup yogurt (I like lemon, peach or vanilla)

Grate carrots into bowl. If you have a food processor or mixer attachment, they come out looking better and it’s easier! 

Cut apple into 8 wedges and slice each wedge into 1/8 to 1/4 inch pieces and place in orange juice. 

Your kids can help

Remove with slotted spoon to carrots and then slice the next wedge. (This keeps the apples from turning brown.)

Your kids can help

Add raisins and peanuts. 

Your kids can help

Stir in yogurt with rubber spatula. Serve within the hour. 

Or if you want to do it ahead (I've done it even the night before, but the apples would be better if they are used within a couple hours), only stir together apples, raisins and carrots. Cover and refrigerate. Shortly before serving add peanuts and yogurt stirring with rubber spatula to mix well. (Peanuts lose their crunch and the yogurt will leave whey at the bottom of the bowl if the salad sits too long. However, I do save and happily eat any leftovers there might be!) 

For variation I have:
* used fresh or canned pineapple instead of or along with the apple
* substituted dried cranberries for the raisins
* used different flavored yogurts
* used apples with different skin colors--depending on what color the rest of my food is or what I have on hand
* substituted other roasted salted nuts (usually when I'm out of peanuts)


  1. That looks yummy and so healthy! Pinned.

  2. This looks GREAT! I will have to give it a try…we are all healthy eaters…love this combo. Thanks for sharing & I look forward to following along. Stop by and see what easy St. Patrick's Day fun we're having at the site ( )

    Have a GREAT day.



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