I think I've mentioned before that my mother-in-law is a dynamite cook. (She's a dynamite lady all around, really.) There are certain dishes that the husband recalls with a special fondness: Grandma's potato salad, beef stroganoff (with mashed potatoes, please), meat pies, and carrot raisin salad are just a few.
Whenever we visit his parents in Seattle, the husband usually has a request. "Can you learn how to make my mom's salmon?" Over the years my mother-in-law has taken pity on this budding cook and taught me how to make some of her family classics. I can never replicate them to the level of deliciousness that she manages, but I've done an acceptable job back in my kitchen in Milwaukee. The husband doesn't complain...decent meat pies are better than no meat pies!
One recipe I can't get quite right, though, is carrot raisin salad. Mine always ends up too tangy. Instead of fighting it, I decided to make a different version of carrot raisin salad. When I served today's recipe, the husband was a big fan.
And I think I know one dish I'll have to work on perfecting next time we visit my in-laws.
Sunny Carrot Salad
Adapted from Taste of Home
3 cups shredded carrots
1 cup crushed pineapple, drained very well (If it's not drained well, your salad might get soggy.)
1/2 cup golden raisins (I'm sure regular raisins would work perfectly fine.)
2 tablespoons mayonnaise
Salt (Just a smidge.)
In a medium-sized bowl, combine carrots, pineapple, and raisins. Stir in mayonnaise and a little sprinkling of salt. Refrigerate until you're ready to serve.