Tuesday, August 19, 2014

Carrot Salad with Dill and Raisins

Tonight I made my favorite dinner: a trio of salads! The boys didn't complain at all; they didn't even make any jokes a la Uncle Brian - "no meat, no meal." My brainwashing is complete. [insert wicked, evil laughter here]


  • 4 large carrots, coarsely grated (approximately 3 C - I used 2 orange and 2 purple)
  • 1/2 C raisins
  • 2 T freshly squeezed lemon juice
  • 3 T olive oil
  • 2 T freshly chopped dill
  • freshly ground salt
  • freshly ground pepper

Place all of the ingredients in a large mixing bowl. Cover and refrigerate for, at least, 30 minutes before sering. Stir once again before serving.

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