What do you feed an Easter bunny (or other carrot lovers)?

It wouldn’t be Easter without carrot salad – or other bunny- (and kid-) friendly favorites. With that holiday on the horizon, here’s a fruity twist on this familiar side dish.

This version is an update on a basic carrot salad for a crowd included in “Sunset Cook Book of Favorite Recipes,” a 1949 compilation from the popular magazine. Carrot salads have been around a long time; the note on that salad referred to it as an old favorite – and that was more than 75 years ago.

What makes this updated carrot salad different is the fresh fruit. Diced apple and orange contribute crunch, natural sweetness and some juicy bites.

Fresh orange also adds a little California sunshine to this family-pleasing side, which makes this a “Sunny Bunny” carrot salad. Plus it’s quick like a bunny, too – super easy and fast to assemble.

This carrot salad can be made up to 24 hours in advance; refrigerate, covered. Add more dressing if needed.

Sunny Bunny carrot salad

Makes 4 to 6 servings

Ingredients:

1 cup diced orange

1-1/2 cups diced apple

3 cups shredded carrots

1 to 2 tablespoons orange juice

½ cup raisins

3 tablespoons creamy French or Thousand Island dressing

Instructions:

Peel and seed orange, then dice, reserving juice.

Core and dice apple (peeling optional).

In a large bowl, gently toss shredded carrots with reserved orange juice. Add diced orange, apple and raisins; gently toss to mix.

Add dressing; toss gently to coat carrots and fruit.

Refrigerate until ready to serve.