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.