Name: Classic Carrot Raisin Salad



Yield: 4-6 servings

Comments: 6/5/2018 - I used four carrots, but did not peel them. I used a 8 oz can of crushed pineapple, but no sugar. I liked it.
10/7/2020 - There were two large carrots, unpeeled, and 8 oz of crushed pineapple. I did not drain the pineapple, and the result was a little juicy. I ate it with a spoon. We got 4 servings out of it. Gail noticed the extra sweetness.
1/27/2021 - I used two large carrots, unpeeled, and an 8-oz can of crushed pineapple. I drained the pineapple, but used the 1/4 cup of liquid with 3/4 cup of water to soak the raisins. Otherwise, I just followed the recipe.
5/19/2021 - I did pretty much as the last time, except I omitted the sugar and had 1/3 to 3/4 cup of raisins. I had four medium carrots, weighing about 12 ounces.
7/15/2021 - I made a small batch with 3 small carrots (5 oz), 1/2 cup of craisins, 1/2 cup mayonnaise, and 1 tablespoon of sugar. I did not have any pineapple tidbits. It tasted fine.
7/23/2022 - Once again I used less than a full pound of carrots but I used the full measure of other ingredients. On the second day, I served this on a bed of lettuce.
8/31/2023 - I made about 1/2 the amount. I used 2 medium carrots and 2 teaspoons of sugar. Because I did have any pineapple, so I used more raisins and more mayonnaise, 2/3 cup of each. It was good, moist enough.
9/9/2023 - I used three medium carrots, 2/3 cup raisins, an 8-oz can of crushed pineapple. 2/3 cup of mayonnaise, and the tablespoon of sugar.


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