I am drawn to Curtis Stone.
If you're wondering why this is surprising, given his wealth, culinary abilities, tremendous height, and sensational accent, well, you have a good point. The simple truth is that I'm usually not attracted to Ken-doll types; nay, I tend to go for more of a scruffy, dark-haired look. That's why I was surprised to realize that the reason I keep tuning in to watch 'America's Next Great Restaurant' is one Curtis Stone. His comments are apt and well-said, he's fair, and my stars, he makes Bobby Flay look like a little leprechaun!
Whew. Now that that little tidbit about me is out of the way, we can get to the grub. This is a really unexpected delight for someone who, like me, feels that carrots only belong in cake. The chewy raisins, sweet pineapple, and crunchy nuts go a long way in making those shreds of carrot more palatable. Bonus: The creamy dressing is guilt-free and oh-so-tasty.
Surprisingly Scrumptious Carrot Salad
1/2 cup yogurt
1 1/2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 cups carrots, shredded
1/2 cup golden raisins
1/4 cup crushed pineapple, drained
1/2 cup walnuts, chopped
Combine yogurt, honey, lemon juice, and cinnamon to make dressing. Add the rest of the ingredients. Chill at least 15 minutes before serving.