lindy, Author at Garden Seeds and Honey Bees

I’ve realized after making this carrot raisin salad people really hate it or love it. So, that being said, if you like raisins and carrots together you will like this recipe just add ingredients below that you like to customize to your taste. These glasses would also look cute with orange cottage cheese Jell-O salad and add the curly parsley on top.

Carrot Raisin Salad

*6 cups grated Carrots

*1/2 cup Raisins, if raisins are on the hard side, plumped in 2 tablespoons Pineapple Juice or Water, warmed in the microwave for about 30 seconds

Dressing:

*1/3 cup Olive Oil mayonnaise, more if desired

*1 tablespoon Fresh Lemon Juice

*1 tablespoon Frozen Pineapple Juice Concentrate

*2 tablespoons Honey

*Dash fresh ground Black Pepper

*Dash Sea Salt

*1/2 cup Shredded Apple, optional

Combine the dressing ingredients in medium size mixing bowl and whisk together. Then add the carrots and raisins, toss together and add carrot salad to small shot glasses and add parsley for the carrot top.

Note: I really love Carrot Raisin Salad and hope you enjoy this recipe.

Also see our Easter Party Table Ideas

Enjoy!

Lindy

Baked Potato Bar

*Baked Russet Potatoes or Potatoes of your choice

Suggested Potato Bar Toppings:

*Bacon, pre-cooked, roughly chopped

*Deli Ham slices, cut in squares

*Red Onion, minced

*Black Olives, sliced

*Ham, cut in squares

*Deli Turkey slices, cut in squares

*Medium Cheddar Cheese, grated

*Butter

*Sour Cream

*Greek Yogurt

*Chives

Bake the washed potatoes in a foil covering in 425*F oven for 1-2 hours (or until fork pokes through easily) depending on size of Potato type and size OR cook in a crock-pot on low 4-6 hours depending on how many potatoes you use and the size.

We served 7, one potato each, using 8 ounce cups heaped with toppings.