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Salad: Carrot-Pineapple Toss

1/2 cup raisins

1 8 1/4-ounce can pineapple slices, drained

2 cups coarsely shredded carrot

1/2 cup mayonnaise or salad dressing

1 teaspoon lemon juice (optional)

Place raisins in bowl; cover with boiling water. Let stand 5 minutes; drain well. Cut pineapple into small pieces; mix pineapple with shredded carrot and raisins. Cover and chill. Just before serving, blend in mayonnaise. Sprinkle with lemon juice, if desired. Makes 4 servings.

Agnese Marhele @ 2009-09-19 14:54:26

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