I first ate carrot raisin salad at The Catfish N (http://www.catfishn.com) in Dardanelle, Arkansas, in the 1970s. Newsweek chose their hush puppies as best in the nation. But their carrot raisin salad was not my favorite—because it had mayonnaise. Still, I liked the concept and played with it. Why not vanilla yogurt instead of mayo? Well, the answer is that it works beautifully and is a lot healthier, too.
Nutty Carrot Raisin Salad
1 6 oz. container plus an additional 1/2 cup vanilla Greek or custard-style yogurt
2 cups grated carrots, packed tightly to measure (approximately 5 carrots)
1 cup chopped pecans
1 cup raisins
2 tablespoons honey
1 teaspoon cinnamon
Combine all ingredients. Refrigerate and allow flavors to blend for a few hours. Keeps about 5 days.
The recipe above is for a crowd. Take it to your next barbeque potluck. But if you want to make a smaller quantity, grate 3 carrots, throw in enough raisins and nuts that the ratio looks right to you (and there’s no way to do it incorrectly), and then use 1 5.3-oz. container of Dannon® Oikos® Greek yogurt, apple pie flavor. Of course, you can still use the vanilla yogurt and add all the other ingredients (I never measure), but I found this cheater’s method the other week. It tasted great and was super simple. This makes a great side dish. And don’t tell, but sometimes, this is all I eat for lunch.