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Carrot salad is an old fashioned classic recipe that has been around for a long time.  I love this carrot salad because it is so versatile and you can add or leave out ingredients you don’t like.  This salad keeps well in the refrigerator for several days.  It never lasts long at my house because my family loves it.  Carrot salad is wonderful for any holiday or just anytime you want a great side dish for a meal.  This salad makes a pretty presentation and is good for pot lucks and gatherings.  You can double the recipe of make as much as you like.  Even if you don’t like carrots, you will be surprised at how good this recipe turns out.  Most people like it.

1 (10 ounce bag) match stick carrots or about 4 cups shredded carrots
1 cup raisins
1 (8 ounce) can pineapple chunks, drained (Optional)
2 tablespoon white granulated sugar
1/3 cup mayonnaise
3 tablespoons sour cream (could use milk)
1/2 cup chopped pecans or nuts of your choice, (Optional)

In a large bowl combine carrots, raisins and pineapple chunks.  Sprinkle on sugar.  Combine mayonnaise and sour cream.  Mix with carrots and fold in nuts.  You could add apples, craisins instead of raisins or whatever you like in this salad.  You can use more or less mayo to suit your taste.  Refrigerate for 3 to 4 hours.  Makes 8 to 10 servings.  Enjoy!

Check out this Spicy Tuna Pasta Salad.

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  1. Frances Webster says:

    I made this salad to take to my sister’s house for Easter tomorrow. I used dried cranberries (craisins) in place of the raisins and used Trader Joe’s Sweet & Spicy Pecans for the pecans. It tasted good right after I made it. I hope it still tastes good tomorrow and that the pecan pieces don’t taste too soggy.

  2. This salad looks very different and easy.. I think I will give it a try.. thank you.. Sue

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