Carrot & Raisin Salad

For more than a century, the Bright Star Restaurant in Bessemer, Alabama, has built a large and loyal following by serving classic Southern fare, with occasional culinary references to its Greek heritage. Last year, the University of Alabama published “A Centennial Celebration of the Bright Star Restaurant,” which recounts its colorful history and features some of its most-loved dishes, drawing from its Greek roots and the region it came to embrace.

This is one of several recipes that reflect that assimilation of flavors.  This carrot salad is sweet without being cloying. It’s a Mother’s Day favorite at the restaurant.

Grate the carrots with the shredding blade of a food processor to make this a speedy side dish.

2 1/2 pounds carrots, washed, peeled and grated or finely chopped in food processor
3/4 cup light or regular mayonnaise
1/2 cup granulated sugar
1/4 cup shredded sweetened coconut
1/2 cup crushed pineapple, drained
3/4 cup raisins

In a large mixing bowl, gently combine carrots, mayonnaise, sugar, coconut, pineapple and raisins. Refrigerate 2 hours or overnight.