Fruity Carrot Salad

Norma Jones

4 medium carrots, grated

1 pkg. (10 ½ oz) mini marshmallows

1 can (8oz) crushed pineapple, drained

1 cup raisins

1 cup flaked coconut

½ cup halved maraschino cherries

½ cup mayonnaise

1 tablespoon lemon juice

1 tablespoon orange juice

2/3 cup whipped topping

In a bowl, combine the first 6 ingredients.  Combine the mayonnaise and juiced, fold in the whipped topping.  Pour over carrot mixture and toss to coat.  Yields 10-12 servings.