We’re celebrating a family birthday this weekend with a
backyard barbecue. We’ll make BBQ ribs on John’s new grill, add a couple of
summer salads like this one, and sing Happy Birthday over a big cheesecake. There’s
another birthday the following week, when we’ll have hotdogs and bratwurst and
a dip in the pool. For both events we’ll set folding tables in the shade, at
least six feet apart. I’m not sure what we’ll do for those whose birthdays fall
in the colder months. I guess we’ll cross that bridge when we come to it.
Carrot-Raisin Salad
8 large carrots, shredded (If you use baby-cut, you’ll need
to double it.)
20-ounce can crushed pineapple, drained
1 cup raisins (Golden raisins are fun, if you have them.)
1/2 cup mayonnaise
A pinch of salt
Combine all ingredients. Cover and chill at least one hour.
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