Mix all ingredients and chill at least 1 hour or more.
(This recipe will feed an army so just adjust to your needs-normally, 1 apple is good for 2 servings.).
ff to the side.
Salad -- In a medium bowl, add
Pre-soak raisins in enough water to cover for about 1 hour, drain well. Mix sour cream and mayonnaise in small bowl, set aside. Combine remaining ingredients, stirring to blend. Pour sour cream and mayonnaise mixture over the carrot/raisin mixture. Toss well and serve. Makes 4-5 servings.
Combine Sun-Maid raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
Place carrots and raisins in a bowl.
In another bowl, mix together salad dressing, sugar and enough milk to reach a salad dressing consistency.
Pour over carrot mixture and toss to coat. Yield: 8 servings.
In a bowl, combine carrots and raisins. Mix thoroughly.
Set aside.
In a small bowl, combine mayonnaise, yogurt and lemon juice. Stir to mix well.
Pour over carrot-raisin mixture and mix well. Chill 1 hour before serving.
Combine carrots and raisins; set aside.
Mix yogurt and lemon juice.
Stir sauce into carrot-raisin mixture.
Chill.
Serve on lettuce.
Mix carrots and raisins.
Add salt and salad dressing.
Mix lemon juice and sugar until well blended.
Stir into carrot mixture.
Chill.
Preheat oven to 360 degrees.
Lightly grease 8x8-inch baking pan.
Beat sugar and margarine with an electric mixer at medium speed until well blended - about 2 minutes.
Add egg and vanilla mix well.
Mix in water.
Mix flour, baking powder, cinnamon, and salt. Add to egg mixture and mix until blended.
Mix in oats, raisins, and carrot.
Spread dough in pan.
Bake until toothpick inserted into center comes out clean, about 25 minutes.
Mix carrots and raisins in bowl.
Combine salad dressing, sugar, and milk until smooth.
Pour over carrot mixture and toss to coat well.
Combine carrots and raisins.
Mix together remaining 3 ingredients and mix with the carrot mixture.
Completely dissolve jello in boiling water.
Stir in raisins. Combine juice and enough ice cubes to measure 1 1/4 cups.
Add to jello; stir until slightly thickened.
Remove any unmelted ice. Stir in carrot.
Spoon into individual dishes or small serving bowl.
Chill until firm, about 2 hours.
Stir together first 6 ingredients in a large bowl.
Add carrot, pineapple and raisins, tossing gently.
Cover and chill.
In large bowl combine carrots, marshmallows, raisins, celery and nuts.
Add salad dressing; toss lightly.
Cover and chill. Serves 10 to 12.
Mix raisins in bowl.
Cover with boiling water; let stand for 5 minutes.
Drain well.
Mix raisins, pecans, carrots and sugar. Cover and chill.
Just before serving, blend in salad dressing.
Combine raisins, carrots and drained pineapple.
Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens. Makes 4 to 6 servings.
Mix all ingredients together.
Serve on salad greens, if desired.
In a mixing bowl, combine carrots, apple and raisins. Sprinkle with lemon juice.
Add mayo or salad dressing.
Stir gently to coat well.
Cover and chill for 2 to 24 hours.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Peel carrots and grate, using the large grater holes, over a medium bowl.
Slice green onions and add to bowl.
Add lemon juice, raisins, olive oil, cumin, and salt.
Mix well.