Recipe by LINDA W.
"This is a recipe I made way back in sixth grade home economics class and it's still a favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This was exactly what I was looking for! The only change I made was to add a 20-ounce can of drained pineapples tidbits. This was good the first day (after 5 hours in the fridge), but it was SUPERB the next day after all the flavors had melded together nicely. I can't believe how easy this was. My husband did think it was too sweet (maybe this was because of the pineapples), so next time I will omit the tablespoon of sugar.
Just as a side note, the recipe says it's 4 servings, but it is easily double that and then some.
This was bland, and the dressing is too heavy. I'd had enough after only 1 or 2 bites.
Initially when I tasted this salad just after making it I didn't like it, too much mayo flavor but after putting in the fridge for several hours it was delicious. All the flavors blended and it was yummy. I also used light mayo and light sour cream. This recipe is a keeper, have made it twice already this week.
I thought the sour cream gave a it a nice richness, but the sugar made it too sweet. Carrots and raisins are sweet enough, the sugar is not needed. I'll make this again, but just skip the sugar.
Delicious! My mom always made this with just mayonnaise in the dressing, I think the sour cream really adds something. I like it as a sandwich filling too, on wheat bread with peanut butter!
yum! i added crushed pineapple & it was exactly what i was looking for.
I really loved this recipe! My kids even liked it and quite frankly, both really don't like carrots that much. The sauce was just right and added a wonderful sweetness to the carrots and raisons. I thought it was delicious. I will make this again. Great for a potluck!
This recipe is good! I used two 8 oz bags of the fresh pre-shredded carrots and I still didnt use all of the dressing mixture. It ended up being way more than 4 servings, but with less carrots there was way too much dressing in my opinion. I also added a small can of drained pineapple tidbits. I will make this again. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Raisin Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles.
See how easy it is to make this hearty, salad-bar-style salad.
Make a healthy spinach salad with a tangy, tasty vinaigrette.