Sunny Carrot Salad

Ingredients:

2 c. shredded carrot(s)

1/2 c. raisins

1/3 c. mayonnaise

few salted peanuts optional

5 lettuce leaves

Directions:

Peel carrots with a vegetable peeler and grate coarsely or shred. Add the raisins, mayonnaise and salted peanuts, saving about 1 tablespoon of peanuts to garnish salad. Stir to mix through. Place one half lettuce leaf on each salad plate. Spoon carrot salad into center of each leaf. Sprinkle a few peanuts over the top of the salad. Refrigerate until serving time.

Yield: 2 1/2 cups
Serving Size: 1/3 cup salad is 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Montana CACFP Master Menu Volume 3