Reviewed: Apr. 16, 2012

I knew this would be a bit sweeter that we like so I reduced the sugar to half a teaspoon and the raisins to 3/4 cup. I definitely recommend less sour cream (2 Tblsns.) also so it is not so soggy and fattening. With these changes it worked well as a side dish for BBQ chicken & baked beans.

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Reviewer:

KeliBaby

Reviewed: Apr. 3, 2012

It's nice to have this salad for a change. Simple to make yet very tasty.

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Reviewer:

JLT1

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

The dressing tasted like fruit salad dressing to my family. I used light mayo and light sour cream. I thought the addition of fruit was really needed so I chopped an apple and added that. Good, but pineapple would have been better. I think I will use this dressing again but play with the other ingredients to find that just right balance of flavor. Thank you!

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Reviewer:

alwaysbetty

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Cooking Level: Intermediate

Reviewed: Sep. 2, 2011

Linda, thanx for sharing this delicious recipe! I followed the ingredient/directions as posted w/two exceptions ... because I was taking it to a party and knowing our daughter doesn't like raisins I substituted the raisins for Craisins. Plus I followed the advise of of others and included a small can of crushed pineapple. Commenting on other posts regarding sugar ... I think the original recipe is great w/sugar. CERTAINLY make this salad a day ahead so the flavors can 'marry'. This is a 4+ Carrot recipe!

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Reviewer:

Carole

Reviewed: Jul. 16, 2011

Good, basic carrot and raisin salad recipe. Just what I was looking for.

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Reviewer:

Rachel H.

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

Made this yesterday, turned out just like I remembered from childhood! Used 1/2 tbsp of brown sugar was only change.

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Reviewer:

kwilc07

Reviewed: May 11, 2011

This is my favorite salad and this recipe is PERFECT!

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Reviewer:

nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Apr. 26, 2011

I didn't use any sugar, instead saved the pineapple juice and added 2 to 3 tablespoons of the juice to the mayo and sour cream. Left out the lemon juice. Used low cal sour cream and lite mayo. Turned out great, people were asking for the recipe.

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bluemoonfarm

Reviewed: Apr. 23, 2011

didn't like the sour cream, needed to alter with vinegar

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Reviewer:

birdycaw

Reviewed: Apr. 22, 2011

just made this for an early Easter dinner side dish. It's really good, but I agree it needs to be made the day before. I wanted it just a touch sweeter so I added a tsp of honey and a dash of cinnamon. I also used golden raisins. I will definitely make this again.

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