Recipe: Carrot & Raisin Salad with Lemon-Honey Vinaigrette

by Flavia Scalzitti on August 1st, 2018 | No Comments »

I recently had the pleasure of co-hosting a baby shower for my cousin and her husband who are expecting their first baby (a girl!) next month. I offered to do the cooking for the party as part of my gift to my cousin. Since it is so hot right now, I wanted the menu to consist of food that could be eaten at room temperature without sacrificing flavor and texture. Enter this Carrot and Raisin Salad.

This is a salad that me, my cousin, and our respective siblings used to eat often growing up and we always loved it. The crunch of the carrots and sweetness of the plump raisins are such a delicious combination. I was never a picky vegetable eater as a child, but I know some children can be very suspicious of vegetables. This Carrot and Raisin Salad is a great option for children who distrust anything green. Carrots are a sweeter vegetable that most children enjoy eating and raisins are usually a huge hit with kids. The vinaigrette is also easy on little palates. The tart lemon juice is tempered by sweet honey and fruity olive oil. The pepper can be omitted completely if you do not want to add spice. A little of the vinaigrette goes a long way, so be sure to pour it on judiciously and taste after tossing the salad to see if you need to add more. The remainder of the vinaigrette can be stored in a tightly closed jar in the refrigerator for up to a week and is equally delicious on salad greens or sliced avocado. This is a perfect salad to serve at a summertime picnic, party or potluck because it can be made a day in advance and served at room temperature. Whether you serve this salad to adults or children, it is sure to be a delicious addition to your next meal.

Carrot & Raisin Salad with Lemon-Honey Vinaigrette

Special equipment: Food processor with shredding blade

Note: You will not use all of the vinaigrette. Store remaining vinaigrette in a tightly closed jar and use within 1 week.

Ingredients:

6-8 carrots washed, trimmed, and peeled
1 cup raisins

For the Lemon-Honey Vinaigrette:

1/2 cup freshly squeezed lemon juice
3 T. honey
1 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper (optional)

Directions:

Shred the carrots according to the instructions provided for your food processor (you will most likely have to cut them into small sticks first). Transfer the shredded carrots to a large bowl and add in the raisins.

To make the vinaigrette, place the lemon juice, honey, olive oil, salt, and pepper in a jar and secure the lid. Shake the ingredients vigorously and pour a small amount of the vinaigrette onto the carrots and raisins and toss gently to coat. Taste for seasoning and add more dressing if desired. Refrigerate the salad if you are not serving it immediately. Otherwise, serve the salad at room temperature for the best flavor.

What are your favorite go-to recipes for summer gatherings?

Flavia Scalzitti is a food blogger based in Houston, Texas. She is originally from Maryland and comes from an Italian family. Flavia grew up around people who used food and cooking as a way to keep their traditions alive, celebrate their Italian culture, express their love for their family, and nourish the people they cooked for with the freshest and best quality ingredients. She is entirely self-taught and is also passionate about baking. In addition to cooking and baking, Flavia enjoys learning about and practicing photography, reading, traveling, practicing yoga, and spending time with her husband, Peter. She blogs at Flavia's Flavors: http://www.flaviasflavors.com