*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this salad for Easter to go with our ham. It was very good and nowhere as sweet as I thought it would be - which was good. Instead of pineapple tidbits I used crushed pineapple and left out the celery. Everyone enjoyed it even my 6 year old who hates all things vegetable. I would definitely make this again. Great recipe!
This one brings back memories of childhood. My mom used to add a tablespoon or two of peanut butter to the dressing. It made for a nice variation. We don't care for marshamallow in anything. I left those and the sugar out of the mix. I felt the raisins pineapple and carrots themselves were sweet enough. Thanks for sharing.
Sounds odd but since it got great reviews and 5 stars I decided to try it. It was a hit!! Very good. I didnt use celery since I didnt have any and I would have to say it wasnt missing it. Tasted great without it. Thanks for the great recipe.
Wonderful salad both pleasing to the eye as well as the palate! I did substitute Splenda for the sugar and used crushed pineapple as that is what I had on hand. This is definitely a recipe that I will use again and again. Thank you Carol!