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| carrots: 5 (shredded) |
| celery (thinly sliced): 1 cup |
| green onions - spring or scallion (chopped): 1/2 cup (or sliced thin) |
| seedless raisins (not packed): 3/4 cup |
| canned pineapples: 4 oz (crushed, drained) |
| sour cream: 4 Tbl |
| regular mayonnaise: 4 Tbl |
| lemon juice: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1 dash |
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In a salad bowl, mix together carrots, celery, onion, raisin, and pineapple. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper; blend well. Add to vegetables and toss well. Cover and refrigerate for at least one hour or until next day.
Makes 4 to 6 servings.
