• 11/2 Ounces vegetable oil *
  • 6 Ounces fresh lemon juice
  • 2 Teaspoons ground cinnamon
  • 1/4 Cup granulated sugar
  • 12 Ounces orange juice*
  • Pinch of salt
  • 6 Ounces reserved apricot juice from canned apricots*
  • 1 Cup chopped, canned apricots, drained, reserving juice*
  • 121/2 Cups grated carrot, about 19 medium carrots
  • 7 Cups California raisins*
  • 3 Cups drained, canned chopped pineapple


For dressing, combine vegetable oil, lemon juice, cinnamon, sugar, orange juice, reserved apricot juice, and salt in large bowl; mix well. Peel carrots and grate if not using pre-grated carrots. Combine carrots, apricots, and raisins in large bowl. Toss mixture with dressing and mix to coat well. Let stand in refrigerator for 45 minutes to an hour to chill well; serve cold.

Nutrition Facts Per Serving

Calories 145 (Calories from Fat 1%); Total Fat 1 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 47; Potassium 436; Total Carbohydrate 35; Dietary Fiber 4; Protein 1; Calcium 28; Iron 1;

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