Title: Traditional Carrot Salad
Categories: None
Yield: 1 Servings

1 lb Fresh carrots; washed and
-shredded
1 Snack size boxes of golden
-raisins (up to 2)
1 cn (8 oz) crushed pineapple in
-its own juice, drained
-(reserve juice)
1 sm Grated apple
1 tb Mayo (up to 2)

Combine carrots, raisins, pineapple and apple. Toss well, then add mayo and
pineapple juice. Blend thoroughly, and chill before serving.

Notes: Depending on my mood, sometimes add cinnamon and/or chunked, rather
than crushed pineapple. The salad should be moist, not dry. If it's too
wet, you can either add more carrots, or simply serve with a slotted spoon.
I opt for the slotted spoon, because the to me, the salad is better _wet_:)
Posted to JEWISH-FOOD digest V97 #239 by leiba@eskimo.com on Aug 25, 1997