Recipe - Carrot Raisin And Fruit Salad

1 pound Clean; whole carrots
1 small To medium apple; quartered
One fourth A fresh pineapple; cut into
chunks
1 Snack size box of raisins (I
prefer the golden ones)

Using a juicer, process 1 pound of fresh, whole carrots, and the apple and the
pineapple. This will separate the juice and the pulp.

Scrape the pulp into a mixing bowl and toss well to combine the three
different ingredients. Add the raisins, and then add as much of the juice
made from the ingredients as is necessary to moisten the salad.

Chill thoroughly and serve cold.

Note: Walnut or pecan pieces make a wonderful addition to this salad and
add texture:) Posted to JEWISHFOOD digest V97 #239 by leiba@eskimo.com on
Aug 25, 1997