Carrot Salad Pita Sandwiches

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.


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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