Recipe for Old Fashioned Carrot Raisin Salad


3 cups (700 ml) grated carrots, about 3/4 pound, use a little more if you like.
1 8 oz (224 grm). can crushed pineapple in juice, drain lightly, reserve juice
1/4 cup (60 ml) raisins (I use more to my liking)
2 tablespooons mayonnaise
2 tbsp (30 ml) reserved pineapple juice
1 tsp (5 ml) sugar
1/8 tsp (1 ml) salt


Place the carrots, pineapple, and raisins in a medium bowl and toss.
Combine remaining ingredients together in a small bowl; pour over carrot mixture and stir well.
Chill before serving.

Use reduced calorie or non-fat versions of mayonnaise if you want to have a salad that is within calorie and fat dietary restraints.
Also, taste your carrots, if they are not tender and sweet, add a little extra sugar.

Carrots should be a nice true orange color, slender and fairly uniform in size. Big huge carrots are often times less flavorful and "woody" textured and not a good choice for this salad.

At the holidays, I jazz this recipe up by doubling it and adding some shelled pistachios and more raisins, and I always use Hellman's or Best Foods (same brand, different names for the different coasts of the USA).

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