Recipe - Moms Carrot Pineapple Raisin Salad

5 lg Carrots (up to 6)
1 md Pineapple; peeled, cored*,
cut in bitsize pcs
1 pack Golden raisins
Mayonnaise; **
1 tablespoon Sugar

* OR two small cans of chunk pineapple with juice.

** only enough mayonnaise to hold it all together.

Mom used to grate several large carrots, that had been peeled. To this she
added a medium sized pineapple, cut up in small pieces, OR a can or two of
chunk pineapple with the syrup, and a whole box of raisins. Mom used the
golden raisins; however, I think either the dark or golden would be fine.
She tossed all this together with only enough mayonnaise to hold it all
together. Finally, she sprinkled about 1 tablespoon of sugar over all,
placed in the refrigerator for several hours and then tossed again before
serving.

Recipe by: Mary Spero

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Oct 19, 1997