Generally speaking, recipes are merely broad guidelines for the creation of a dish. Very few recipes are anything like the precision necessary in rocket science… although some websites would have their gullible readers to think so.
Fortunately, the best part of cooking and being a cook, is that you get to eat your own mistakes. And THAT is often the best teacher.
So, with the obvious being “said,” here’s a carrot raisin salad, which at its most basic, contains carrots, raisins, and mayonnaise. The dish depicted here contains the following jazzed up ingredients: A stick of celery, key lime juice + apple cider vinegar (ACV), sugar, a tad salt, cinnamon, nutmeg, raisins (of course), dried cranberries (aka “craisins”), and walnuts.😋
Naturally, shredded carrots are the primary ingredient. So if you’re planning on making this dish, you’ll need more carrots than anything else. How many? How about you being the judge of that? It’s YOUR dish, and you’ll make it YOUR way — which is another beautiful part about cooking: It’s highly customizable.
How much mayonnaise? Again, it’s “Player’s Choice” — as much, or as little, as your heart desires.
Don’t like mayonnaise? No problem. Use salad dressing, or some other condiment (though I dare say, mustard probably would not be a good substitution). But hey! To each, their own. One never knows.
Don’t like celery? Not a problem. Omit it.
Sodium restricted diet? (Celery is also sodium laden.) Omit the tiny pinch of salt. But I will say this, about that: Salt, common table salt, even just a slight amount, enhances sweetness.
Of course, there are other salt alternatives, such as Read the rest of this entry »