Prep 10 mins
Cook 0 mins
I have had this recipe for so many years that I do not remember where or whom I originally got it from. It is a very tasty recipe - which is why I have kept it for so long.
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
This is a very good recipe. I love carrot and raisan salad. I did add in some apple to give it a little more crunch. It was great with The copycat Chilis Ribs TSR Version of Chili's Grilled Baby Back Ribs by Todd Wilbur. Thanks!!!
This is DH's favorite salad. This is very close to a recipe I have been using for years. I made it using fresh pineapple which I chopped in the food processor and I 'plumped' the raisins in the microwave before adding to the salad. Left off the salt and used Splenda for the sugar. I usually add chopped pecans and left those off this time; however, will add them next time. Thanks Trisha :)
I tried did this when we had a picnic in a Resort in Pagudpud, Ilocos Norte, Philippines. All those who tried my Pineapple Carrot Salad were delighted as it was truly delicious. One of those who had a try of the salad is a lawyer, Atty. Janet Garcia. She asked me to make another for her 20th wedding anniversary party. Thank you so much for sharing this simple and yet healthy, yummy and really mouth watering recipe.