When I was a little girl some of the best Easters were spent at my grandparents’. There were Easter egg hunts, sunrise services, pretty new dresses, and, of course, dinner. There was the traditional ham, home canned green beans, mashed potatoes, and frozen corn from the garden. And then there were my absolute favorites: Carrot and Raisin Salad and Cottage Cheese and Marshmallow Salad.
Carrot and raisin salad is an old recipe, now most often seen on the bar at chain gut buster buffet restaurants and as a side at Chick-Fil-A. But if you want the recipe you may have to go digging in some of your mom’s or grandma’s old cookbooks. It’s easy, delicious, best made the day before, and almost like a hug from my Granddaddy, who made it from start to finish, including shredding the carrots with the knuckle busting hand grater.
Carrot and Raisin Salad
1 lb. carrots, peeled and shredded with a food processor or food grater (don’t use pre-shredded, it’s not fine enough.)
3/4 cup raisins
1 small can crushed pineapple in juice, undrained
1/4 cup sugar
1/2 cup – 3/4 cup mayo or salad dressing (use whichever, light or fat free is fine, too.)
Mix well in a bowl with a tight fitting lid and refrigerate over night.
Cottage Cheese Marshmallow Salad is a bit lesser known. I think my grandmother kept the ingredients on hand so she could make it for me every time I came to visit. Even when we were coming almost every other week when my grandfather was sick. There are a lot of different options with it, too, so you can keep it basic or make it fancy. Definitely make it the night before so the marshmallows can get the proper squishy texture. (Trust me on this.)
Cottage Cheese Marshmallow Salad
16 oz. cottage cheese
4 oz. non-dairy whipped topping
2 cups multi-colored marshmallows – DO NOT substitute with plain white, it’s not the same
1 can lite fruit cocktail (in juice, not syrup), drained
Options:
1 small box any flavor gelatin
1 small box of Peeps (for garnish)
shredded coconut (if you like that kind of thing)
If using the gelatin, combine with cottage cheese first. Combine cottage cheese and whipped topping. Fold in fruit cocktail and marshmallows. Place in serving bowl and cover with plastic wrap. Refrigerate over night.
Before serving top with coconut, if desired, and marshmallow Peeps.
Have a happy Easter! I hope these two salads can bring back some old school memories for you and your family.