By Sueson Vess

Celery Stuffed with Carrot and Raisin Salad

SERVES 6 TO 8

The crunch of fresh celery combines with this sweet and tangy carrot salad for a cool treat that’s easy to prepare in advance. Let your children help fill the celery boats. For variety, try serving this filling with other vegetables or fruit, such as mini sweet peppers or apple slices. Or enjoy it as a salad for lunch or dinner.

4 cups shredded carrots, preferably organic
1 cup raisins or dried cranberries
½ cup mayonnaise or vegan mayonnaise alternative
1 teaspoon freshly squeezed lemon juice
1 tablespoon apple juice
-Celery or vegetable or fruit of choice

1. In a large bowl, mix carrots and raisins.

2. To make dressing, combine mayonnaise, lemon juice and apple juice in a small bowl.

3. Fold dressing into carrots and raisins. (Dried fruit will plump from moisture in the dressing.)

4. Stuff salad into celery pieces or garnish with vegetables of choice. Serve chilled.

Each serving contains 137calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 162 mg sodium, 24g carbohydrate, 3g fiber, 1g protein.

For Carrot, Raisin and Sunflower Salad, replace half the mayonnaise with sunflower butter or a nut butter, if tolerated.