Title: Shredded carrot & raisin salad
 Categories: Salads
      Yield: 4 Servings
 
    3/4 lb Carrots, small
    1/2 c  Dark raisins; or to taste
           Mayonnaise
           Iceberg lettuce leaves
 
  Scrape the carrots and then shred on the side of the grater or better
  yet a food processor.  Be careful not to shred the fingers along with
  the carrots.  You should have about 3 cups. Mix the carrots, raisins,
  and mayonnaise in a medium bowl.  Arrange the lettuce leaves on 4
  salad plates. Divide the carrot-raisin mixture into 4 parts and mound
  on the lettuce leaves.
  
                        From Comfort Food by Holly Garrison (1988)