Carrot and Raisin Salad II

SUBMITTED BY: LINDA W.

"This is a recipe I made way back in sixth grade home economics class and it's still a favorite!"

PREP TIME	30 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup sour cream
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon brown sugar
4 cups shredded carrot
1 cup raisins

READ REVIEWS (30)

DIRECTIONS

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.

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REVIEWS

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Reviewed on Aug. 18, 2003 by KRIS1958

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!

13 users found this review helpful

Reviewed on Apr. 23, 2005 by KRWT

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.

12 users found this review helpful

Reviewed on Jun. 9, 2005 by JuiceMom

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.

10 users found this review helpful

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