Orange and Carrot Salad

This is the closest that I could come to duplicating a carrot salad served at a restaurant that has been closed for decades. It is very good and fairly healthy, as well as a great way to use odds and ends. The servings and yields are just a guess as it depends on the size of your carrots. The dressing is a little more fussy than the basic recipe as it has to suit your taste.

• Ready In: 45 mins
• Serves: 8-10
• Yields: 4 cups

Ingredients

• 10  carrots
• 1  orange
• 3⁄4 cup raisins
• 1⁄2 cup mayonnaise
• 1⁄4 cup olive oil
• 1⁄4 cup vinegar (balsamic or fruity)
• 3  tablespoons sugar
• 11  ounces mandarin oranges, drained (optional)

Directions

1. Wash and shred carrots.
2. Wash and finely grate the orange part of the orange peel.
3. Peel the orange and chop into bite sized pieces, making sure to retain the juice and not the seeds.
4. Mix carrots, orange peel, orange pieces and raisins in a bowl.
5. In another bowl, whisk the mayo, olive oil, vinegar and sugar together.
6. Taste the dressing to make certain that it is not too sweet or too sour for your liking.
7. If too sweet, add a touch more vinegar; if too sour, add a touch more sugar.
8. Slowly pour most of the dressing over the carrot mixture and mix well.
9. If there wasn't enough dressing to coat everything, add more until the mixture is coated.
10. May garnish with drained mandarin oranges.