Grandma's Carrot Salad

Sometimes do you just want a taste from your childhood? It's like your mouth is watering for something but you don't know what? This week while I was hastily scribbling out a weeks worth of dinner menus before trudging off to the grocery store, I needed a salad idea to go with a main dish idea. I was making Manwich's (yes I know, not really my typical gourmet grub) but I was tired of this can of sauce kicking around in my pantry - it had to go! I was tired of green salad, didn't want a pasta salad and then I remembered my Grama's Carrot Salad. I hadn't made it in a while, thought it would be great AND it served as veggie too! But in typical fashion of my tastebuds and culinary prowess I couldn't just make it as usual - although Grama, my mom and aunts always have made it the same way - and it was really good, being me, I just needed to kick-it-up a notch, bring it in to this culinary century!

I have made the basic recipe before and added drained crushed pineapple, my kids all like this version when they were little.  But even if I bought the smallest can of crushed pineapple I would still have half a can leftover because of the small amount I was making - and what do I do with that???  So I thought about how I could kick-it-up a bit and get a little more flavor into this little family favorite.

The following is the recipe that I came up with and much to my delight, it was quite tasty.
     To a 10 oz bag of matchstick shredded carrots (yes you can certainly shred your own), I added 1/2 Cup Raisins and 4 Tbsps chopped and toasted Pecans.  For the dressing I whisked together 1/2 Cup Mayo, 2 Tbsps Dark Brown Sugar, 2 Tbsps Honey, 1/8 tsp Cinnamon and 1/4 tsp Ground Ginger and a dash of Salt.  After whisking the dressing till smooth, pour it over the carrots, raisins and pecans and tossed well, then place it in the fridge to chill while preparing the rest of dinner.

 To toast the Pecans, after chopping, place in a dry pan and heat on med-hi, stirring occasionally, till slightly darkened and sweet smelling. Should only take a few minutes.

The finished salad, creamy, slightly sweet and tasty dressing, with crispy crunchy carrots and pecans and sweet raisins, just a homey, delicious salad for all ages to enjoy.

 To go with the Manwich's and Carrot Salad I decided to add some fried Potato Coins - haven't had anything deep fried in a while! To go with these we needed something to dip them in, but as I don't  like Ketchup, I thought I would make my version of  "Secret" sauce. My kids are hooked on this recipe - although I don't think they make it just like I do. My version is to 1/2 to 3/4 Cup of Mayo add 2 Tbsps or more Ketchup (it's ok mixed in stuff!), 1/2 tspn Garlic Powder, 1/8 tspn Salt, 1/8 tspn Black Pepper............................................................................................................................................

                  ........... and my SECRET ingredient - da da tadah - 1 tspn Horseradish.

                                        Whisk this all up and refrigerate until ready to serve.

 and the completed dinner, Manwich on a toasted bun, my kicked-up-to-date Carrot Salad, fried Potato coins and my Secret Sauce! I think it looks like a meal you could find in a dinner.