The first carrot/raisin salad that I made, I found in a low-fat diet cookbook back in the 1980’s. I will try to find it again - it used nonfat yogurt instead of mayo; and it had pineapple in it. I still prefer it to the fattier recipes.
I’ve lost the original recipe, but it was pretty simple so I’ll try to find an equivalent again and post it.
-JT
Wow! Now that you mention the pineapple, that brings back to memory that my mom used to put pineapple in it too.
And, using yogurt instead of mayo would be great.
I love a well seasoned piece of meat with fruit. It’s one of my favorite meals.
I’m not a potato eater, although I do love to make my own potato soup. I use the small red potatoes and I leave the skin on (but I do scrub them to be sure they don’t have any dirt). I usually cut them in half. After you boil them in water (with onion, garlic, and a little celery salt) then I mash them while still in the water base, I then add 2% milk and butter, salt, and pepper to taste. I’m going to be making a batch next week. I usually make enough for 3 helpings. I put the two extra helpings into gals jars and put them in the freezer.