winter

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Friday, October 09, 2015

Mom's Carrot Salad

Today's recipe is a family favorite. My husband enjoys it so much that he asks that I make it every Monday. (Monday's are burger night and this always goes really well.) It takes a bit of work to make it but it is well worth the results. The quantities that I'm going to give will make enough for five people with some left over. It keeps relatively well when it is in a covered container in the fridge. If you manage not to eat it all the day you make it, it keeps for about five days in the fridge.

Take 5 lbs of carrots. Wash them, peel, and grate fine. In a medium bowl, place the grated carrots, a 1/4 cup of raisins, 1/4 cup of peanut butter, and 1/2 cup of whipped dressing. Mix together until all parts are coated with the peanut butter-whipped topping mixture. Chill in the refrigerator for 10 to 15 minutes and serve cool.

You can use chunky or smooth peanut butter. I haven't tried it but I know this would work with a different kind of nut butter or sunflower butter.

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