Easy Recipe Finder
Recipe Feeder
2 cups water
2 oz. raisins
2 lb. carrots, pared, shredded
1-1/3 tbsp. sugar
1 tsp. salt
1/2 cup STERLING vegetable oil
1/4 cup lemon juice
Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. Reserve. Place sugar, salt, vegetable oil and lemon juice in mixing bowl; mix well using wire whisk. Add reserved carrots and raisins; toss to coat. Refrigerate until chilled.
TO SERVE
Portion salad serving onto serving plates; garnish as desired.
NOTES
Season: Summer
Food cost: Low
Wine notes: Woodbridge Chardonnay
2 oz. raisins
2 lb. carrots, pared, shredded
1-1/3 tbsp. sugar
1 tsp. salt
1/2 cup STERLING vegetable oil
1/4 cup lemon juice
Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. Reserve. Place sugar, salt, vegetable oil and lemon juice in mixing bowl; mix well using wire whisk. Add reserved carrots and raisins; toss to coat. Refrigerate until chilled.
TO SERVE
Portion salad serving onto serving plates; garnish as desired.
NOTES
Season: Summer
Food cost: Low
Wine notes: Woodbridge Chardonnay
