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CARROT PINEAPPLE SALAD
Carrot Pineapple Salad
Dried cranberries or pitted dates (chopped) may be used in place of raisins. A kid-pleasing touch to this old favorite recipe by adding marshmallows
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PrintINGREDIENTS
- Servings: 4 Servings
- Preparation Time: 25 min
- 1 large carrot (peeled)
- 4 ounces (1/2 of an 8 ounce can) crushed pineapple (well drained)
- 1 medium apple (cut into small pieces)
- 1 large stalk of celery (chopped into small pieces)
- 1/4 cup raisins
- 1/2 cup walnuts (chopped)
- 10 maraschino cherries (cut into quarters)
- mayonnaise to taste
DIRECTIONS
Using a large bowl, grate the carrot on the large side of grater. Add pineapple and remaining ingredients; mix well.
More or less of any of the ingredients can be used to suite your taste.
Serve chilled.
RECIPE BACKSTORY
Dried cranberries or pitted dates (chopped) may be used in place of raisins. A kid-pleasing touch to this old favorite recipe by adding marshmallows
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