| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Whole (or 1.6 lbs peeled, shredded) carrots |
| 1 |
c |
Crushed pineapple (drained) |
| 1 |
c |
Mayonaise |
| 1 |
c |
Plumped raisins (see NOTE) |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
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
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