Carrot-Raisin Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 346. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 medium carrots, shredded (1 1/2 cups)
- 1 small apple, chopped (3/4 cup)
- 1/3 cup raisins
- 1 teaspoon lemon juice
- 1/3 cup mayonnaise or salad dressing
- Milk (optional)
- 1/4 cup toasted slivered almonds (optional)
Instructions
- In a mixing bowl combine carrots, apple, and raisins. Sprinkle with lemon juice. Add mayonnaise or salad dressing. Stir gently to coat well. Cover and chill for 2 to 24 hours. (If dressing becomes too thick, stir in a little milk.) Before serving, sprinkle with toasted almonds, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "GMF - Carrot and Pine Nuts" by julie gibbons; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/9441365@N05/4995381807. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.