Barefoot Carrot Salad

2007, Ina Garten, All Rights Reserved

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Picture of Barefoot Carrot Salad Recipe Photo: Barefoot Carrot Salad Recipe
Rated 4 stars out of 5
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  • Read 60 Reviews
Total Time:
--
Yield:
2 to 3 servings
Level:
Easy
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Ingredients

  • 1/3 cup golden raisins
  • 1 pound carrots
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

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Newest Ratings and Reviews

Read all 60 reviews

  • on March 17, 2013

    Flag

    so so good! don't change a thing!

    people found this review Helpful.
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  • on October 18, 2012

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    This is excellent. Fresh, easy and delicious and nice change of pace. . . .[even in the fall as a side dish]. I stayed true to the recipe except that I bought already shredded carrots. I would definitely make this again and not change a thing.

    people found this review Helpful.
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  • on October 11, 2012

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    I love, love, love this recipe. I make it using light sour cream, light mayo and Splenda instead of sugar, but it turns out good (although I'm sure Ina's original is better. I like to always have some in the frige as a healthy snack.

    people found this review Helpful.
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