Large, colorful bags of carrots are still readily available in the Pantry. An article I read the other day stated, “A carrot (or more) a day may make a better adage than an apple a day keeps the doctor away.”

Here’s a recipe for Carrot Salad with Sunflower and Sesame Seeds

5 carrots
1/4 cup mayonnaise
1/4 cup lemon juice
1/4 cup olive oil
honey dijon mustard
1/2 tsp. salt
1/2 cup sesame seeds
1/2 cup sliced almonds
1/2 cup raisins
1/2 cup sunflower seeds

Shred the carrots by hand or food processor. Place in a large bowl.
In a small bowl, combine the mayo, lemon juice, olive oil, mustard and salt.
Pour over shredded carrots and stir until carrots are coated.
Add the seeds and raisins. Toss again until well mixed.
Refrigerate for at least an hour before serving.

Here are this month’s statistics:

’til next time,
Brenda