carrot salad

There used to be a buffet restaurant where my husband would take me and the boys occasionally...but it went out of business so many years ago that I have forgotten the name of it.

They had a few foods that I hadn't seen at any other restaurant, so I would get them there every time...spiced apple rings-deep red in color, some kind of a pink rice salad with mini marshmallows, and a carrot raisin salad.

My husband really liked the carrot salad, too...so I tried making it at home. At that time, I couldn't find a recipe for it, so just sort of put together my own version.Since then, I have found similar recipes and adjusted the ingredients a bit.
This makes a big batch so you might want to make only half.

Carrot Salad

1 lb. carrots

20 oz. can pineapple tidbits, drained

5 oz. pkg. dried cranberries or 3/4 cup raisins

1/2 cup Miracle Whip

1/2 cup sour cream

2 Tbsp. brown sugar

1/2 tsp. salt.

Clean and grate carrots.

Combins carrots, dried cranberries, and drained pineapple in a bowl.

Mix Miracle Whip, sour cream, brown sugar, and salt. Pour this mixture over carrot mixture.

Toss gently to mix. It may seem like not enough dressing at first but it gets jucier after it sits in the fridge for a couple of hours.   You may want to adjust salt and sugar to your liking.

My memory is foggy on this...but they might have served a carrot salad at lunch when I was in elementary school...in one of those flat bottomed, waxy paper fruit cups.

At that time, I wouldn't have touched it with a ten foot pole!