Memorial Day Sides

As promised, here are the first two in a series of recipes for Memorial Day side dishes.  I hope you enjoy them as much as I do!  Because of the number of ingredients, I've formatted them as traditional recipes - don't let that scare you, though - you can make these!

No-cook Carrot Salad

This has a Middle-Eastern inspiration and takes only 30 minutes start to finish.  Since there's no mayonnaise in the dressing, you don't have to worry about leaving it out on the picnic table -- although chilling is always a good thing.  If you make it ahead, add the almonds and parsley right before serving.

1/2 lb. carrots, grated on the box grater - the side with the big holes.  (About 2 c.)
If you can get the beautiful multi-colored carrots (dark red to pale yellow) available in our farmers' markets right now, they make the salad really pretty!
1/2 c. finely chopped parsley
1/4 c. slivered almonds (toasted or raw - your choice)
1/3 c. golden raisins - or Sunmaid has a 3-color raisin blend that is beautiful in this dish.

Toss these together in a bowl.  Now make the dressing:

1/3 c. lemon juice (1 good-sized lemon)
2/3 c. extra-virgin olive oil (time to pull out the good stuff - see "ingredients" tab)
2 t. honey
3/4 t. cumin
1/2 t. coriander
1/2 t. paprika

Whisk together in a bowl.  I added about 1/3 c. plus 1 T. into the salad and put the rest aside for another use.  Serve immediately.  That's it.  No, really...that's it.  The recipe's over now.

Macaroni Salad
This is one of my favorite things in the world to eat. 

2 c. macaroni, cooked according to package directions.  Check them at the shorter end of the time range given; you don't want them too soft or mushy.  Rinse them with cold water and drain
1/3 c. finely chopped celery (about 1/8" pieces)
1/3 c. finely chopped onion (I used red - it looks pretty - use what you like, about 1/8" pieces)
1 hard-boiled egg, diced (about 1/8" pieces)

Now make the dressing; whisk together in a bowl:
1/2 c. mayonnaise (I use a vegan product; use what you like)
1/4 c. lowfat Greek yogurt
pinch of dried mustard powder
1/2 t. dry or 1 t. chopped fresh tarragon

Gently mix the dressing into the salad with a rubber spatula (the kind you use to scrape out a bowl).  Taste; add some salt and pepper to taste.  Chill immediately and serve cold. 

Please enjoy these dishes!  Tomorrow I'll have a roasted potato salad for you with some other goodies.  Oh, and if you've been trying to post responses and having no luck, try again - I changed some of the settings last night and you should be able to post now.

'Til tomorrow, I'll see you at the market!