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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cuca's Carrot Raisin Salad Recipe

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This recipe for Cuca's Carrot Raisin Salad is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar (or 3 tablespoons juice reserved from canned pineapple tidbits)
2 to 3 tablespoons skim milk
Optional: 8 oz can pineapple tidbits, drained
Directions:
Directions:
Mix the first 4 (or 5) ingredients. Stir in enough milk to reach desired consistency. Cover and refrigerate until serving. Best to make 1-2 hours ahead of time.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes prep, 1 hour to refridgerate
Personal Notes:
Personal Notes:
Cuca made this both ways, with and without pineapple. She loved using an old SaladMaster shredder. I know she did not always use milk to thin the mayo and you can substitute other dressing recipes. But we used mayo. See Claude's recipe for making yours fresh. I remember taking this to potlucks and summer picnics.
For plumper raisins, you can soak them ahead of time in warm water.

 

 

 

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