Curried Carrot Salad

Curried Carrot Salad (slightly adapted from Kraft Foods, Servings: 6-8, Total Time: 1 hour, 15 minutes)

Ingredients

·         1 lb. shredded carrots

·         ½ cup raisins

·         1/3 cup sliced green onions (green and white parts)

·         ½ cup Light Mayonnaise

·         1 ½ tsp. curry powder

·         1 Tbsp. white vinegar

·         1 Tbsp. honey

·         ¼ tsp. salt

Directions

1.      Toss carrots with raisins and onions in large bowl; set aside.

2.      Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.

3.      Refrigerate 1 hour or until ready to serve.

My neighborhood is having a Progressive Dinner and I am on the food committee.  We had a tasting of various Asian dishes (our theme) and I was assigned Indian.  I made a few curries, so I picked this out as a potential veggie side dish, even though I am really not a fan of raisins.  I think it is a bit high in calories, even when using Light or Reduced Fat mayo, so you have to be careful with portion size.  For the taste, well, I’m not a fan.  There is no sweetness from the honey – it just kind of tastes like yellow mayo.  Paired with the raisins, it just wasn’t a dish for me.  I will say that the bites I had with green onion were tastier.  They, and the carrots, added a nice crunch factor.  Needless to say, I will not be making this again (I vetoed it from the Dinner).