Next time you pick up a bunch of (preferably organic) carrots, here's something to perk up lunch: Grate them in your food processor, add a couple of tablespoons of grapefruit juice -- I forgot to tell you to pick up a grapefruit when you're buying the carrots -- a little fresh dill (I forgot to tell you, buy some fresh dill when you're shopping), mix it all together and let marinate for 15 minutes before scarfing it down.
This is known in my diet book at "Carrot Toss." I found it quite refreshing and crunchy. But to my mind, it needed something. So I added a little dressing made of equal parts yogurt and mayonnaise, a twist of lemon, a dash of salt, and adding to the salad -- here's the trick -- a handful of dried cranberries! (See my previous post to learn of my new craze for "craisins.") The color is a delightful contrast to the carrots and the texture and taste is a perfect complement.
Of course this is a variation of that old carrot-and-raisin salad from the cafeteria line. I always had a weakness for that. But this update is tasty, easy, and, if you can stop eating it, or if you just stick to the original version, diet-friendly.
That is, unless you're on Sugarbusters, which forbids even looking at a carrot.