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Thanksgiving Carrot Salad
1 pound carrots, shredded
1 cup shredded coconut
1 cup chopped walnuts
1/2 cup raisins
1/2 (14 ounce) can sweetened condensed milk
Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.
Thanksgiving Carrot Salad, recipe
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