CARROT & RAISIN SALAD
- 2 pounds carrots, peeled
- 1 cup plumped raisins
- 1 cup canned crushed pineapple, drained
- 1 cup mayonnaise
- 1/2 cup powdered sugar
Shred carrots using large holes of a grater. In large bowl, combine carrots, raisins and pineapple. In a small bowl, mix mayonnaise and powdered sugar until well-blended. Pour over carrot mixture and toss lightly to coat evenly. Refrigerate. Serve well-chilled with a sprinkle of powdered sugar.
TIP: To plump raisins and make them moist and tender, soak them in water several hours or overnight in the refrigerator. Drain well before using.
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