Carrot-Raisin Salad

Source: Cornell University Cooperative Extension - New York City

Serving size: 1/2 cup

Servings per recipe: 6

This pretty salad is high in Vitamin C, Vitamin A and iron.

View Nutrition Facts


  • 6 medium carrots
  • 3/4 cup raisins
  • 2 tablespoons plain low-fat yogurt (or light mayonnaise)
  • 1 tablespoon no-pulp orange juice


large bowl, grater, measuring cups, measuring spoons, mixing spoon


1. Wash and peel carrots.

2. In a large bowl, mix all ingredients together well.

3. Chill and serve.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.