Yield: 8 servings
|2 pounds||Whole (or 1.6 lbs peeled, shredded) carrots|
|1 cup||Crushed pineapple (drained)|
|1 cup||Plumped raisins (see NOTE)|
|½ cup||Powdered sugar|
NOTE* Soak raisins in water or pineapple juice to plump, then drain.
Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until ready to serve.
From: FoodSection Houston Chronicle Best Recipe's '93