I have to admit, I don’t have a lot of experience when it comes to Classic Carrot Salads. This seems to be something a lot of people grew up eating at family cookouts in the Mid West. I grew up on macaroni and potato salads back East. I know, real healthy.
But to be honest, I’m finding my journey of eating unprocessed foods is leading me in a different direction these days. I’m searching (and craving) more raw foods.
That’s when I came across this recipe at A Cedar Spoon and although I created my own recipe and didn’t follow hers, I still felt it only right that I pay her homage since that’s where I got my inspiration from.
And isn’t that something we all need now and again … a little inspiration? So go check out her blog, it’s got some amazing recipes on it!
The traditional Carrot Salad recipe (I think) has just carrots, raisins and mayo. I decided to play around and added some diced apples, grapes and then it hit me! I saw pineapple tucked away in the fridge. I added that too. I saw another recipe where almonds or walnuts were added and thought that sounded good too!
Instead of full mayo, I did 1/2 mayo and 1/2 yogurt. I like how the yogurt adds a little more sweetness to it. Now obviously your Carrot Salad will come out tasting totally different then mine, depending on the yogurt you use. I always use full fat products (because I don’t buy into the low fat scam) so using a low fat or even flavored yogurt will change the taste.
I don’t know about you, but whenever I’m invited to a cookout or family bbq, I always rummage through all my recipes to find something to bring. And then I end up in the kitchen for half the morning making it. Not that I’m complaining, because the kitchen is, after all, one of my favorite places to be.
But when a salad this healthy and this tasty can come together within 15 minutes of me leaving the house, well then count me in!
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients (except the mayo) when making this recipe and hope you do too! 🙂