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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CARROT SALAD

From: Chris Fennimore, WQED Pittsburgh
Primary category: Salads

Ingredients

2 lbs carrots, grated
1/2 c golden raisins
4 TBS orange juice concentrate
4 TBS mayonnaise
2 8-oz cans crushed pineapple, drained
1/2 c roasted sunflower seeds
1/2 c shredded coconut

Procedure

Toss all the ingredients and let them marinate for a little while to mix all the flavors. (I would sprinkle the sunflower seeds on at the last minute so they retain their crunchiness.)

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Carrot Salad - NOTES

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Carrot Salad - REVIEWS

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