experiencelifemag.com Print › | Back › Carrot-Raisin Salad Serves four to six September 2009 Salad 10 carrots, peeled 1 cup raisins Dressing (optional) 1 tbs. lemon juice Salt, to taste 3 tbs. olive oil Grate the carrots into a bowl. Add raisins and mix well. Eat the salad like this or serve it on a little lettuce leaf. For the dressing: Stir lemon juice and salt together. Whisk in olive oil and toss with the carrots and raisins. Recipe excerpted from Edible Schoolyard: A Universal Idea by Alice Waters (Chronicle Books, 2008).

Carrot-Raisin Salad

Serves four to six

Salad

• 10 carrots, peeled
• 1 cup raisins

Dressing (optional)

• 1 tbs. lemon juice
• Salt, to taste
• 3 tbs. olive oil

Grate the carrots into a bowl. Add raisins and mix well. Eat the salad like this or serve it on a little lettuce leaf.

For the dressing: Stir lemon juice and salt together. Whisk in olive oil and toss with the carrots and raisins.

Recipe excerpted from Edible Schoolyard: A Universal Idea by Alice Waters (Chronicle Books, 2008).

Print | Email | Comment | Subscribe | Give a Gift