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4
Easy
Published 1977
Serve this refreshing salad for a lunch menu with cold meat or chicken and crusty bread and butter.
Scrape the carrots and grate coarsely into a bowl. Peel, core and grate the apple and add along with the raisins.
Mix together the soured cream, sugar and lemon juice and pour over the mixture. Toss with a fork to blend the ingredients and serve.