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Fruity Carrot Salad
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.
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.
© Taste of Home 2011