Categories: August2010, Summer, carrots, corn

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 pound carrots, grated, about 2 cups
• 1 cup frozen corn kernels, thawed and drained
• 1/2 cup golden raisins
• 5 tablespoons chopped fresh parsley leaves
• Salt and freshly cracked black pepper

Directions

1. In a small bowl, whisk together the mayonnaise, oil, and lemon juice.

2. Combine the carrots, corn kernels, raisins, and parsley leaves in a large serving bowl. Pour the dressing over the salad and season, to taste, with salt and pepper. Serve immediately or store, covered, in the refrigerator until ready to use.

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