Carrot Raisin Salad

Ingredients:

2 c. shredded carrot(s)

1/2 c. raisins

1 c. drained crushed or chunk pineapple

3/4 c. mayonnaise

1 tsp. dill weed, optional

Directions:

Grate carrots. Add raisins, pineapple and mayonnaise to carrots. Stir to blend. Cover tightly and chill 8 hours or overnight.

Yield: 4 cups
Serving Size: 1/2 cup is 1/4 cup vegetable and a 1/4 cup fruit for a 3-5 year old at lunch/supper.
Credit: Select-A-Week Spring 13C