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Carrot-Raisin Salad – a Luby’s Favorite (Reg & Lo-Cal)

We don’t eat out much anymore – mainly because there aren’t any ‘good’ restaurants close by. Just fast food places that serve hamburgers, pizza, BBQ and such. To get to what we call a restaurant would take us about an hour to get there. By the time we order and drive back home – making a trip just ‘to eat out’ isn’t hardly worth the trouble.

When we lived in Houston, there were lots of places close by we could frequent – with every manner of food. At that time, one of our favorite places – although it wasn’t technically a restaurant – was Luby’s. David liked the variety of food and one of his – and my – favorites was the carrot-raisin salad. We always considered it our ‘dessert’ because it was so very sweet. We liked it well enough that I bought the Luby’s 50th Anniversary Recipe Collection. Not only does the cookbook have the salad recipe but lots of other recipes that we enjoyed and have been dubbed ‘most requested’ – like Spaghetti Salad, Cheese Enchiladas with Chili Sauce, Coconut Meringue Pie, Chicken Fried Steak, Baked haddock Almondine, Baked White Fish, and many more.

Granted, David probably shouldn’t be eating that particular salad (too much sugar) – but sometimes you need a little treat – and we still have our little treat here at home. Surprisingly so – the salad I make tastes just like the one Luby’s serves. (Note- it’s always better the next day.)


For those that might like to try the carrot-raisin salad, I’m posting the recipe below and under the original Luby’s recipe I’m placing a ‘low-fat’ version for those that are on a more strict diet.

The low-fat recipe still uses some powdered sugar – however, if you want to really trim the calories you might try using Splenda powdered sugar.

Have to say, I’ve not tried making the low-cal salad using Splenda  because some things just taste better with real sugar – and I think this might be one of them.

Each recipe should give you 8 servings.


Carrot-Raisin Salad


  • 2 pounds carrots, peeled and trimmed
  • 1 cup raisins*
  • 1 cup canned crushed pineapple, drained
  • 1 cup ‘good quality’ mayonnaise
  • 1/2 cup powdered sugar


  1. Shred carrots using large holes of grater
  2. In a large bowl, combine carrots, raisins and pineapple
  3. In a small bowl, mix mayonnaise and powdered sugar until well blended
  4. Pour mayo/sugar mixture over carrot mixture and gently toss making sure to coat evenly.
  5. Cover and refrigerate for at least 2 hours

* I soak my raisins in water for about an hour before I make this salad. This helps plump them – just be sure to pour off all the excess water before using.

Low-Cal Carrot-Raisin Salad


  • 4 cups carrots, peeled, trimmed
  • 1 cup canned crushed pineapple (in own juice) well drained
  • 1/2 cup raisins
  • 1 cup fat-free vanilla yogurt
  • 2 tablespoons powdered sugar
  • 1 teaspoon grated orange peel


  • Shred carrots using large holes of grater
  • In a large bowl, combine carrots, raisins and pineapple
  • In a small bowl, using a wire whisk mix together the yogurt, sugar and orange peel
  • Pour mayo/sugar mixture over carrot mixture and fold over making sure to coat evenly.
  • Cover and refrigerate for 2 hours.








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