Wednesday, March 17, 2010

Carrot Raisin Salad

I came across this recipe on while searching for kid friendly gluten-free recipes for my niece, Emma.

  • 10 oz bag (or 3 cups) shredded carrots

  • 1 C raisins

  • 1 C crushed pineapple, drained

  • 1/2 C may0 (light is OK)

  • 1 Tbsp honey (optional)


Toss carrots, raisins, and pineapple together in large bowl. Whisk together mayonnaise and honey. Pour dressing over carrot salad and toss well. Refrigerate until ready to serve.

Makes 6-8 servings.