| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh carrots; washed and shredded |
| 1 | Snack size boxes of golden raisins (up to 2) | |
| 1 | cn | (8 oz) crushed pineapple in its own juice, drained (reserve juice) |
| 1 | sm | Grated apple |
| 1 | tb | Mayo (up to 2) |
INSTRUCTIONS
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@eskimo.com on Aug 25, 1997
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