"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Barton
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Carrots-grated
2 large Apples-diced and unpeeled
1 can Crushed Pineapple-drained
1/2 cup Raisins
1/2 cup Chopped Pecans
1 stalk Celery-diced

Directions:
Directions:
Mix all ingredients. Mix together 1/2 cup pineapple juice with 1/2 cup non-fat or low-fat yogurt. Pour over above ingredients and mix well.

Chill until ready to eat.

 

 

 

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