Open wide . . . time for a quicky!
Not THAT kind of quicky . . . sheesh!
Fresh . . . colorful . . . healthful . . . and quick. YUM!
Carrot Slaw
· 1 Pounds Carrots
· 1/2 Cup Mayonnaise, Lo-fat
· Pinch Kosher Salt
· 1/3 Cup Sugar or Splenda
· 1/2 Cup Canned Pineapple, Drained Thoroughly Of All Liquid
· 1/2 Cup Raisins
· 2 Teaspoons Ground Mustard
Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. To save even more time, you can get pre-shredded carrots from the grocery store.
In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, and ground mustard. Add the carrots and toss to combine.
Serve immediately or refrigerate for 1 hour to serve cold.
Easy squeasy and nom-dilly-icious.
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