Yield: 1 Servings
|1 pounds||Clean; whole carrots|
|1 small||To medium apple; quartered|
|¼ \N||A fresh pineapple; cut into chunks|
|1 \N||Snack size box of raisins (I prefer the golden ones)|
Using a juicer, process 1 lb of fresh, whole carrots, and the apple and the pineapple. This will separate the juice and the pulp.
Scrape the pulp into a mixing bowl and toss well to combine the three different ingredients. Add the raisins, and then add as much of the juice made from the ingredients as is necessary to moisten the salad.
Chill thoroughly and serve cold.
Note: Walnut or pecan pieces make a wonderful addition to this salad and add texture:) Posted to JEWISH-FOOD digest V97 #239 by leiba@... on Aug 25, 1997