Carrot Salad
saladcarrotpineapplevegetarianSide
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2 bunches
Carrots, grated
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0.5 cup
Raisins
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1 cup
Mayonnaise
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1.5 tsp
Kosher Salt
-
0.5 tsp
Ground Pepper
-
0.5
Fresh Pineapple, peeled and chopped (or 1 can chopped pineapple drained well)
Steps
1
Mix all ingredients together.
2
Refrigerate for about 1 hour.
Chef's notes: Original recipe credited to Ida Metsker Hoover.