Carrot and Raisin Salad CACFP: 1/4 cup = 1/2 fruit/vegetable Makes 6 servings Ingredients: Carrots, without tops, shredded - 7 ounces Raisins - 4 ounces Crushed Pineapple, canned - 1 1/2 Tablespoons Mayonnaise - 1/4 cup + 2 Tablespoons Directions: 1. Soak raisins for 1 hour or more in pineapple juice drained from the crushed pineapple. 2. Drain raisins and combine all ingredients. 3. Chill (refrigerate overnight if possible) and serve.