Carrot and Raisin Salad I Recipe -
Carrot and Raisin Salad I Recipe
  • READY IN 40 mins

Carrot and Raisin Salad I

Recipe by  

"This is an excellent lunch box salad (my husbands favorite)!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins

    40 mins


  1. In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar. Mix together and refrigerate until chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2005

An old familiar favorite. I leave out the celery and add a few teaspoons of sugar to the dressing. Sweet but good and a nice way to get some more veggies in the diet.

Most Helpful Critical Review
Jan 22, 2003

I liked it, but it needed more flavor...maybe sweetener or pineapple.

Nov 19, 2003

I think this recipe is better with Miracle Whip than mayonaise.

May 01, 2003

i would add a little pineapple to my salad. i like juicier carrot salad.

Apr 19, 2003

I took everyone's suggestion and added a small amount of crushed pineapple. I also added a little salt and pepper and some cajon spices for a little kick.

Apr 19, 2005

Purchased a bag of shredded carrots. Diced the celery in my mini processor. Combined the 1/3 c light mayo, vinegar and 1/3 c Splenda. Mixed all ingredients together. Without the Splenda, it wasn't sweet enough for me. With modifications, I will make again. Thanks.

Apr 26, 2003

Made this for Christmas Day - used food processor to shred the carrots, put it all together and per my boyfriend, tasted just like his mom used to make which is a great compliment because she was a great cook! Lasts well in refrigerator. If you like carrots & raisins, try this - you'll be glad you did.

May 01, 2003

I like to add pinapple tidbits and mini-marshmallows to this for the kids. It is a real HIT with them then.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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