What to do with all those carrots? My carrots have grown bigger and more abundantly this year than they ever have, so I wanted a dish that would highlight them. So, how about a carrot salad worthy of being a lunch in itself? By the way, I attribute the quality of the carrots to the 10 years we have been adding our compost to the soil in the garden.
Carrot Salad Pita Sandwiches
Note: You can play with the proportions to adjust to your preferences.
4 carrots, grated (from the garden)
1 cup chopped walnuts
1 cup raisins
4 oz container mandarin oranges or pineapple chunks, drained
2 tsp canola oil
1 Tbsp cider vinegar
Lettuce for lining the pitas, optional (from the garden)
Pitas, the number depends upon how stuffed you like them.
In a medium-sized bowl, combine carrots, walnuts, raisins, pineaapple/oranges, oil & vinegar.
Line pitas with lettuce leaves (this helps reduce leaks). Add salad in amount desired. Enjoy.
If you plan to take these with you to eat later, bring the salad in a container separate from the pita and add when ready to eat, otherwise it will get way too soggy.
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