WE HAVE 50 POUNDS OF CARROTS SO CARROT SALAD ENJOY DAN:

CARROT SALAD WITH PINEAPPLE FOR THE SOUP KITCHEN
by CHEF DAN:
Serves 30-40

INGREDIENTS:

24 carrots, (grated or julienned)
5 (20oz) cans pineapple (tidbits drained)
4 cups miniature marshmallows
5 cups raisins
2 cups celery
6 cups pineapple yogurt
1/2-cup white sugar
2 cups dry peanuts

DIRECTIONS:

1. Soak raisins in hot water for 30 minutes.
2. Drain and dry.
3. In bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
4. Mix together the yogurt, sugar, and a little salt.
5. Pour over the carrot mixture and toss to combine.
6. Use some of the pineapple juice to sweeten a little.
7. Top with peanuts.
8. Chill for at least 2 hours.

ENJOY DAN: BON-APPETITE!!