Carrot and Raisin Salad
Source: Cornell Cooperative Extension, Schenectady County
- 2 cups shredded carrots
- 1/2 cup diced celery
- 1/2 cup raisins
- 1/3 cup mayonnaise
- 1 tablespoon distilled white vinegar
- In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar.
- Mix together thoroughly and refrigerate until chilled.
Nutrition InfoEach serving provides 104 calories, 41 calories from fat, 4.5 grams fat, 0.7 grams saturated fat, 3 mg cholesterol, 128 mg sodium, 16.5 grams carbohydrates, 1.6 grams fiber, 9.9 grams sugar, 0.9 grams protein