Thursday, September 6, 2018

Carrot-Grape Salad Recipe And A Variation

by Karen Rose Smith




My carrot, grape and pecan salad that I attributed to Tessa (Daisy's kitchen manager) in MURDER WITH LEMON TEA CAKES is an easy recipe for a summer picnic or a fall dinner.  I created this recipe for friends who like healthier, lighter fare and decided to share it with my readers. 




When I had a book signing and tea service at Sweet Remembrances/Rosemary House in Mechanicsburg, PA, the chef developed recipes from my book to list on the menu.  Tessa's Carrot Salad became part of the second course when they scooped it onto a Crostini!  The only alteration was slicing the grapes in half.  I hope you enjoy the refreshing salad as much as my family does.



Tessa's Carrot Salad

3 cups grated carrots
2/3 cup golden raisins
1 1/2 tablespoons light mayonaise
2 1/2 tablespoons light sour cream
1 1/2 tablespoons lime juice
1 1/2 teaspoons honey
1/2 cup chopped pecans
2 cups seedless green grapes (washed and well-drained)

Mix together carrots and raisins in a medium bowl.  Mix together mayonnaise, sour cream, lime juice and honey in a small bowl and pour over the carrot mixture.  Stir well.  Add chopped pecans and grapes.

Serves six.




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