Carrot and Raisin Salad II

Carrot and Raisin Salad II


"This is a recipe I made way back in sixth grade home economics class and it's still a favorite!"


30 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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  1. 102 Ratings


This was exactly what I was looking for! The only change I made was to add a 20-ounce can of drained pineapples tidbits. This was good the first day (after 5 hours in the fridge), but it was S...

Initially when I tasted this salad just after making it I didn't like it, too much mayo flavor but after putting in the fridge for several hours it was delicious. All the flavors blended and it...

I thought the sour cream gave a it a nice richness, but the sugar made it too sweet. Carrots and raisins are sweet enough, the sugar is not needed. I'll make this again, but just skip the sugar.

Delicious! My mom always made this with just mayonnaise in the dressing, I think the sour cream really adds something. I like it as a sandwich filling too, on wheat bread with peanut butter!

I really loved this recipe! My kids even liked it and quite frankly, both really don't like carrots that much. The sauce was just right and added a wonderful sweetness to the carrots and raisons...

yum! i added crushed pineapple & it was exactly what i was looking for.

This recipe is good! I used two 8 oz bags of the fresh pre-shredded carrots and I still didnt use all of the dressing mixture. It ended up being way more than 4 servings, but with less carrots ...

I forgot the lemon juice, and it was fabulous anyway. It was fast and easy and went very well with ham!

Used reduced fat sour sour cream and mayo. Came out good.