Growing up, my grandma’s carrot salad was a staple at so many of our family get-togethers. Being young and basic, I always thought it was the least appetizing thing she served — never bothering to actually try it. Seeing Ina’s recipe in Back to Basics brought back memories but also my aversion to this dish.
I finally broke down and decided to give it a try — hey, I like all the ingredients on there own, right?! Turns out my grandma was right all along: This is a tasty side, probably best in the summertime.
This is another easy recipe: shred the carrots, dice the pineapple, whisk the marinade and combine with raisins. Shredding the carrots in a food processor will save you time, but if your feed tube is as narrow as mine you’ll end up having carrot flakes. I went the old-fashioned way used a grater for longer strips of carrot.
Book: Barefoot Contessa Back to Basics
Episode: Ladies Who Lunch
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Sour cream
Good Ingredients: Mayonnaise
