This old spring salad side dish brings great memories of my childhood. Sweet and Tangy.
Credit: Rimmer’s Red Barn
- 3 Cups Shredded Carrots
- 1 Cup Raisins
- 1 small can of Crushed Pineapple.
- ½ Cup Mayo
- 2 Tbsp. Sugar
- In a bowl add the carrots, mayo, sugar, raisins and pineapple. Mix together place in dish and chill until ready to serve.