Traditional carrot salad
1 Servings
| Quantity | 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
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