Tuesday, November 9, 2010

182. Carrot, Raisin and Pecan Salad, Memorable (G, V)

I am fascinated with recipes from other countries because I like to examine exotic and unusual  flavor and texture combinations. Often, I will read the ingredients and decide to take a pass because the recipes are too involved, call for items not readily available or just sound like something I would never eat.

Not long ago, though, I tried a salad recipe recommended by an East Indian recipe website. The salad ingredients seemed refreshing and wonderful. I put the listed items in a bowl - as directed - and  tasted. It wasn't horrible, but even after I refrigerated the concoction, I did not like it.

However, given my frugal nature, I did not want to waste all the ingredients and  transferred them to a sieve to wash away as much of the flavorings as possible. Next,  I added Hellmann's mayonnaise and lemon to the chopped fruit and vegetables and tasted; it was not only delicious, but the cinnamon, one of the orginal ingredients, had been soaked up by the fruit and added just the right something that makes this salad memorable. I love this new salad - it goes perfectly with a light lunch, a fish dinner or other salad-friendly meals.

*I would never have thought of adding cinnamon to this recipe if the original recipe had not included it.

Diane's Carrot, Raisin and Pecan Salad

2 carrots, grated

1 apple, chopped
1 stalk celery, chopped
¼ C raisins
¼ C pecans, chopped coarsely
¼ C Hellmann’s Real Mayonnaise
1 T lemon juice

Ground Cinnamon

Combine first five ingredients in a small bowl and mix well. Add mayonnaise and blend together evenly. Add lemon juice and a few sprinkles of cinnamon and mix again. Cover and chill for an hour. Taste and adjust flavors if necessary.

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