Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
10-12 servings
TOTAL TIME:
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 sweetened shredded 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.
Originally published as Fruity Carrot Salad in Taste of Home February/March 1999, p14

  • 4 medium carrots, grated
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup raisins
  • 1 cup sweetened shredded 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
  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

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