Carrot and Currant Salad

The black currants used in this recipe are smaller than raisins and are the berrylike fruit of a prickly shrub. There is also a variety made from Zante grapes in Greece. They grow around Corinth and the islands of Zante and Cephalonia. This unique variety produces grapes that are not much larger than peas with a sweet, richly flavored flesh that is free of seeds. The naturally delicious dried grapes are called Zante Currants.

    2 cups shredded purple or orange carrots
    2 Red Delicious apples, peeled and diced
    ¼ cup black or Zante currants
    ¼ cup whole milk
    1 teaspoon fresh lemon juice
    ¼ cup mayonnaise

1.  In a large bowl, toss the carrots, apples and currants.

2.  In a small bowl, whisk the milk, lemon juice and mayonnaise.   
     Toss with carrots; refrigerate until served.

     Hint: This salad adds color and texture to many meals and
     has cooling properties when served with spicy foods.

     Carrots: They were originally white with a small amount of
     purple created by a substance called anthocyanin. You can
     grow your own purple carrots by calling 1-406-961-4837 for
     seeds. The BetaSweet carrot has more beta-carotene than the
     regular orange carrots we are used to.

     Makes 6 side-dish servings