Prep 20 mins
Cook 0 mins
Use your food processer on the carrots to speed things up. Serves 100
- 8 cups pineapple, canned crushed
- 32 cups carrots, grated
- 4 cups raisins
- 1 cup plain yogurt
- 1 cup salad dressing
- Drain pineapple and save the juice.
- Wash, peel and grate the carrots.
- Add raisins and mix.
- Mix yogurt, salad dressing and pineapple juice. Pour over salad, stir, chill and serve.