Traditional carrot salad

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh carrots; washed and shredded
1 Snack size boxes of golden raisins (up to 2)
1 can (8 oz) crushed pineapple in its own juice, drained (reserve juice)
1 small Grated apple
1 tablespoon Mayo (up to 2)

Combine carrots, raisins, pineapple and apple. Toss well, then add mayo and pineapple juice. Blend thoroughly, and chill before serving.

Notes: Depending on my mood, sometimes add cinnamon and/or chunked, rather than crushed pineapple. The salad should be moist, not dry. If it's too wet, you can either add more carrots, or simply serve with a slotted spoon.

I opt for the slotted spoon, because the to me, the salad is better _wet_:) Posted to JEWISH-FOOD digest V97 #239 by leiba@... on Aug 25, 1997

Similar recipes