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From Virginia Wiedemann:   "This is a good side course with  pasta or other 'soft' dishes. It gives the meal some crunch and color."

Carrot and Raisin Salad

2 large carrots
1 tsp. freshly squeezed lemon juice
1/2 cup raisins
low-fat mayonnaise
1/2 cup crushed pineapple, drained (optional)

Finely shred cleaned carrots into a bowl.  Add freshly squeezed lemon juice and raisins.  Add just enough low fat mayonnaise (not Miracle Whip nor non-fat) to make it moist, but not "gummy". 

Stir well and let sit for at least 15 minutes, or keep in the refrigerator for up to a day.  You can get creative and add drained crushed pineapple.  I don't.  

The Sneaky Kitchen
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