Carrot Salad with Raisins and Pineapple

Peel and grate one pound of carrots. Add a cup of raisins, a drained 20 oz. can of pineapple bits, enough mayonnaise to coat (a quarter to a half cup), a slosh of apple cider vinegar, and a dash of salt. Toss vigorously, and store in a covered container in the fridge for at least an hour before serving.

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