| 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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