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Grandma’s Carrot Salad

Jessica Weingarten

  • 4 large carrots, cleaned, with the tops cut off
  • One 20 oz can crushed pineapple in its own juice
  • ½ cup shredded coconut
  • ½ cup golden raisins
  • 1 large orange

Put carrots through a food processor using a fine shredding disk, place in large bowl.
Add pineapple and all the juice.
Add shredded coconut.
Add raisins.
Juice the orange, and pour over the salad.
Mix and serve.

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