Saturday, November 28, 2009

Carrot Salad

1 lb carrots
4 oz raisins
3 oz flaked coconut
1 (20 oz.) can crushed pineapple
2 tbsp mayo or salad dressing

Peel carrots, clean and grate. Place grated carrots in large bowl. Add raisins, mix thoroughly. Add flaked coconut, mix well. Add crushed pineapple with most of its juice. Mix. Stir in mayo with remaining juice. Refrigerate and serve.

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