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Carrot Raisin Salad


3/4 lb. carrots, scraped and shredded
1/4 cup plus 2 tablespoon raisins
1 apple, chopped
1 small can crushed pineapple, drained
1/2 cup mayonnaise
1 tablespoon sugar
1/8 tsp. lemon juice

Combine carrots, raisins, chopped apple and crushed pineapple in a bowl. Combine remaining ingredients, stirring well. Add to carrot mixture. Toss gently.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.