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Fruity Carrot Salad Recipe

I get our kids to eat raw carrots by grating them and mixing them with lots of colorful, naturally sweet fruit. Sometimes I add marshmallows and a creamy dressing to camouflage the carrots.

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10-12 Servings
Prep/Total Time: 10 min.

Ingredients

4 medium carrots, grated
1 package (10-1/2 ounces) miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 cup raisins
1 cup flaked coconut
1/2 cup halved maraschino cherries
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup heavy whipping cream, whipped

Directions

In a large bowl, combine the carrots, marshmallows, pineapple, raisins, coconut and cherries. In a small bowl, combine mayonnaise and juices. Fold in whipped cream. Pour over carrot mixture and toss to coat. Serve immediately. Yield: 10-12 servings.

Fruity Carrot Salad published in Taste of Home February/March 1999, p14

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