Harvest Carrot Salad
By punk
Rate this recipe
5/5
(1 Votes)
Ingredients
- 3 cups shredded carrots
- 1 17 oz. can apricot halves, drained, chopped
- 1/2 cup sliced celery
- 2/3 cup raisins
- 1/4 cup chopped walnuts, toasted
- 1/2 cup miracle whip or mayo
Details
Preparation
Step 1
Combine all and toss to evenly coat and refrigerate.
You'll also love
- TURKEY & EGGPLANT MEATLOAF 5/5 (1 Votes)
- Maya Angelou's Banana Pudding 5/5 (2 Votes)
- CORNISH GAME HEN AND STUFFING 5/5 (1 Votes)
- Carrot Cake No Bake Cookie Balls 4.4/5 (11 Votes)
Review this recipe