Yield: 1 Servings
|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