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Carrot Raisin Salad
Oct. 3rd, 2017 01:03 pmMy mother belongs to a group of church ladies who meet every Wednesday night. The first Wednesday of the month they have a pot luck. Since Mom is 90 years old and doesn't cook for herself any more, it usually falls to me to prepare her pot luck dish. This month she wanted carrot raisin salad. I didn't have the ingredients I needed to make a proper dressing, so I improvised with what I had on hand and it turned out really good. I'm going to do it this way from now on. It's easier and delicious! Also, I don't measure, so I'm going to make an educated guess. You should use the quantities you want. 😊
Not my picture, but I was pleasantly surprised to find an image that looks almost exactly like what I made.
Carrot Raisin Salad
4 cups Shredded carrots
1 cup Raisins
1 small can Pineapple tidbits, drained
Vanilla yogurt
Stir first three ingredients together. If you are using pineapple chunks instead of tidbits you might want to cut the pieces a little smaller. Spoon in a little less yogurt than you think you'll need to properly dress the salad. Stir to combine. Add more yogurt, if needed. Refrigerate overnight to allow the flavors to mature.
Not my picture, but I was pleasantly surprised to find an image that looks almost exactly like what I made.
Carrot Raisin Salad
4 cups Shredded carrots
1 cup Raisins
1 small can Pineapple tidbits, drained
Vanilla yogurt
Stir first three ingredients together. If you are using pineapple chunks instead of tidbits you might want to cut the pieces a little smaller. Spoon in a little less yogurt than you think you'll need to properly dress the salad. Stir to combine. Add more yogurt, if needed. Refrigerate overnight to allow the flavors to mature.
