Carrot Salad

Photo: flickr user psd

Ingredients

4 cups sliced carrots, cut into ½ inch-thick slices

1 rib celery, chopped

2 tablespoons pickle relish

Boil carrots until tender but not mushy. Remove yolks from eggs. Slice egg whites and add to carrots. Mash egg yolks.

Make a paste with mayonnaise, sandwich spread, and yolks.

Add celery and pickle relish.

Combine all ingredients. Add more mayonnaise, if needed.

Try this also with shredded raw carrots instead of sliced and boiled carrots.

4.0 servings

Friday, December 10, 2010 - 1:02am