Show Subscription Form




Fruity Carrot Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10-12 servings

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

  1. 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.
Originally published as Fruity Carrot Salad in Taste of Home February/March 1999, p14

Reviews for Fruity Carrot Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image