Anonymous Fri Oct 07 11:08:44 2005

2 cups water

2 oz. raisins

2 lb. carrots, pared, shredded

1-1/3 tbsp. sugar

1 tsp. salt

1/2 cup STERLING vegetable oil

1/4 cup lemon juice

Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. Reserve. Place sugar, salt, vegetable oil and lemon juice in mixing bowl; mix well using wire whisk. Add reserved carrots and raisins; toss to coat. Refrigerate until chilled.

TO SERVE

Portion salad serving onto serving plates; garnish as desired.

NOTES

Season: Summer

Food cost: Low

Wine notes: Woodbridge Chardonnay