Thursday, January 20, 2011

Carrot Salad

You can make this sweet salad the night before you serve it. Love this salad at Easter as a side to that amazing Honey Ham!


4 cups shredded carrots (about one pound)
1 (15 oz) can pineapple tidbits, drained (juice reserved)
1 cup of raisins ( I like golden)
¾ cu flaked coconut
1 cup real mayo
¾ cup cashew halves

In a medium bowl, combine the carrots, pineapple, raisins and coconut;

In a small bowl, blend together mayo and one tablespoon of the pineapple juice;

Pour the mixture over the carrots and stir together to coat the carrots. Cover and refrigerate for two hours or more;

Before serving, stir in most of the cashews, reserving a few to sprinkle on the salad.

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