Today’s post by Brandi Evans of BranAppetit is the first in a series of posts about raisins by our group of guest food bloggers.
Spring is here, and I’m officially ready for quick and easy dishes! In winter, it’s so easy to gravitate towards hearty, filling meals and leave salads in the dust. But when the sun is shining and the breeze turns warm, all I want are big bowls of salads and fruit.
Plus, whipping up new salads like this one is a great way to get me to eat vegetables in ways that I haven’t tried before. Take this spring carrot and raisin salad.
First of all, if you know me – at all – you’ll know that my normal response to carrots is to not eat them. I think I’ve always liked them cooked, but I have never been a big fan of eating them raw. Thankfully, over the past few years, I have started enjoying them in our green salads at home but I still won’t grab a big carrot stick to dip in hummus. Probably never will.
So honestly, even when I was mixing this up, I wasn’t sure how I would like it. But it turned out so delicious and perfectly balanced! There’s just enough sweetness from the carrots, apples, and raisins, and just a little bit of bite from the vinegar and radishes.
The dressing softens the raw fruits and vegetables just enough without making them soggy. Plus, there’s no mayo in this salad, so it’s the perfect side dish for a hot summer picnic! I think it tastes best around room temperature, but it’s great chilled, too.
I think my favorite part about shredded salads like this is that they’re so quick to make if you have a food processor. Sometimes I feel too lazy to pull it out of the cabinet, but honestly? It took me all of maybe 2 minutes to shred the carrots, apple, and radishes. No injuries on my little hand shredder, and it makes this salad really quick to put together.
Also, I only used Sun-Maid raisins in this recipe, but I think it would also be incredible to mix in some Sun-Maid dried apricots, too! In fact, I think that’ll be my next batch.
Spring Carrot and Raisin Salad
Makes: 4-6 servings
1 medium apple
1/3 cup Sun-Maid raisins
1 ½ Tbsp olive oil
1 tsp fresh lemon juice
1 tsp white wine vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 tsp fresh parsley
2 green onions, sliced
Using a hand held shredder or a food processor, shred the carrots, apples, and radishes.
In a medium bowl, whisk the olive oil, lemon juice, vinegar, Dijon mustard, salt, pepper, and parsley together. Toss the vegetables in the dressing, mixing until everything is coated. Add in the green onions.
Let the salad sit, covered, at least 10 minutes before serving.
Brandi Evans is the cook and dishwasher over at BranAppetit. She likes to keep a good balance between healthy and tasty meals and homemade desserts and other treats, and loves using seasonal ingredients.