On Wed 25 Jan 2006 01:22:06p, Thus Spake Zarathustra, or was it Jude?

> aem wrote:
>> Jude wrote:
>> > I'm not findinf a lot of inspiration for dinner tonight. I'm in the
>> > mood for a nic thick hot soup, so I'm going to do split pea with
>> > homemade croutons on top. I'm tired of the sup/salad combo; we've had
>> > several big yummy salads this week. What should I serve alongside? (no
>> > mean please) I was thinking of maybe some kind of fruit salad, but of
>> > course bieng winter the options are limited. The apples this week were
>> > all soft and icky, othersie I'd be thinking about Waldorf Salad.
>> >
>> > Maybe some kind of barley pilaf with stock and nuts would go well. Hm
>> > Help me out here!
>>
>> I know you said no salad, but maybe you just meant green salad. All
>> these flavors go well with split peas.
>>
>> 3 Cups shredded carrot
>> 1 Cup raisins (regular or golden)
>> 1 TB salad oil
>> 1 TB honey
>> 2 TB lemon juice
>> 2 TB orange juice
>> pinch nutmeg
>>
>> Toss it all together while the soup is cooking. Cover and refrigerate
>> to blend flavors. -aem
>
> Ooooh, it's been forever since I've made a carrot/raisin salad! What a
> good idea....if I have enough carrots left after some go in the soup.
> Crunchy and a little sweet. And my food processor died last week, so i
> just bought a new one - this gives me a chance to try out the grater on
> the carrots!
>
> Oh yeah, and you read me right - I meant no green, lettuce-based salad
> tonight. Thanks for the idea, your recipe sounds like a good one!
>
>

Pretty, too, along side a bowl of green.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!