Reviewed: Apr. 1, 2013

It was a hit at Easter dinner! I mixed the juice, yogurt and just a couple shakes of cinnamon together and it came out yummy. I bought already shredded carrots (1- 10 oz bag) so it was quick and easy to put together. I used Gala apples for a little bite, toasted the walnuts and omitted the celery. We will be making this again for sure.

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Reviewer:

kristenlovestoeat

Reviewed: Aug. 30, 2012

I never know how to rate a recipe like this. As written, it would get 0 stars, but I followed other reviewers' recommendations to drastically reduce the cinnamon, and now, it's probably my favorite carrot-raisin salad! I cut the recipe in half. It called for 1 1/2 tsp. cinnamon and I used 1/2 tsp, which might still be a bit much. But I like the flavor the cinnamon lends to the carrots and apples; it just should be subtle. I also used fat-free vanilla yogurt and omitted the walnuts since I didn't want the extra calories. Now it's a 5 star recipe.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Apr. 8, 2012

I only used 1 teaspoon of cinnamon as others suggested and it still was way too much cinnamon. It overpowered the rest of the salad. I would not make this again with the cinnamon in it. No one enjoyed the cinnamon although a couple people suggested that it would probably be ok without it entirely so I am giving it 2 stars for that reason alone. Otherwise I would give it only 1 star.

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Reviewer:

happy2b

Reviewed: Apr. 7, 2012

Good and super quick! The kids liked it!

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Reviewer:

ktpooh

Cooking Level: Expert

Home Town: Oakton, Virginia, USA

Living In: Hagerstown, Maryland, USA

Reviewed: Jul. 29, 2011

I used less than 1/2 the cinnamon and didn't care for the flavor in this combination. I would leave the cinnamon out and maybe add some pineapple tidbits.

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Reviewer:

mbjamm

Cooking Level: Expert

Reviewed: Apr. 25, 2011

Every child ate it! My mother-in-law said it looked very "Food Network". :) Also, I prepared mine the night before and had no problems with discoloration or soggy-ness.

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Reviewer:

NICKIE2

Home Town: Puyallup, Washington, USA

Reviewed: Apr. 24, 2011

Made for Easter Bar B-Q, had way to much left over to be happy with this recipe. I followed the other reviewers suggestions and lessened the cinnimon.

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Reviewer:

cottoncandy

Cooking Level: Expert

Living In: Penticton, British Columbia, Canada

Reviewed: Nov. 26, 2010

We loved this recipe! Based on other reviews I added only a teaspoon of cinnamon and used craisins instead of raisins. It was a hit at Thanksgiving this year.

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Reviewer:

Drewsky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Frisco, Texas, USA

Reviewed: Sep. 28, 2010

I made this for my 3-year old for lunch today and she said it was too "spicy", so yup, the cinnamon's a bit over-kill. Otherwise, I followed the recipe w/ the exception of using 1 c. of thinly-sliced baby carrots, toasting the walnuts, and only using 1 apple. It's a great recipe (and we love the name "Bunny Salad"), so we'll definitely make it again, but decrease the cinnamon, and maybe sub plain or Greek yogurt for vanilla, and up the celery to more than 1 stalk.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jun. 10, 2010

I didn't have time to grate, so I thinly sliced the baby carrots. I also added some sunflower seeds on top. This is a good salad. I'll find out tomorrow if my kids like it.

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4 users found this review helpful