Name: Classic Carrot Raisin Salad

Ingredients:

• 1 pound carrots
• 1/2 cup raisins
• 1 cup warm water or apple juice
• 1 small can of pineapple tidbits drained
• 1/2 cup mayonnaise
• 1 tablespoon granulated sugar

Instructions:

• Put raisins in a cup of very warm water (or warmed up apple juice) so they plump back up.
• Once they plump up, drain water or juice.
• Drain pineapple of excess juices.
• Peel carrots and then grate them.
• In a medium bowl, toss grated carrots with mayo and sugar.
• Then add raisins and pineapple, and stir until combined.
• Cover and put in the fridge to chill thoroughly.
• Give it another good stir before serving

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.

Source: https://www.thecountrycook.net/classic-carrot-raisin-salad/

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