Thursday, June 4, 2009

Carrot Raisin Salad

This week's theme for The Ultimate Recipe Swap is picnic food.

I'm not sure I have many good recipes for picnics, so I'm re-posting this one from a few months ago. It's easy to make and tastes even better the second day.

Carrot Raisin Salad
(printable recipe)

  • 3/4 Cup crushed pineapple
  • 3/4 Cup raisins
  • 1/4 Cup mayonnaise (you won't taste it - I promise!)
  • 1/4 Cup sugar
  • 1 lb. Carrots

  1. Drain pineapple.
  2. In a medium size bowl, combine raisins, mayonnaise, sugar and drained pineapple.
  3. Refrigerate raisin/pineapple mixture while doing step #3; this allows raisins to plump.
  4. Peel and shred carrots.
  5. Combine carrots with raisin/pineapple mixture. Refrigerate until serving.

This salad is best served cold and prepared a day ahead.

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