Carrot Raisin Salad
Carrot Raisin Salad is a light and fresh side dish that is great for those spring and summer holidays, BBQs, picnics, and get-togethers.
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Servings: 10
Equipment
- cookie sheet
- food processor with grater disc or mandoline grater
- large bowl
Ingredients
- ½ cup chopped pecans
- 4 cups carrots
- 1 20 ounce can crushed pineapple drained (reserve juice)
- ⅓ cup plain greek yogurt or alternative milk yogurt
- 2 tbsp cane sugar
- ½ cup mixed raisins
Instructions
- Preheat oven 400°F.Spread chopped pecans on a small cookie sheet and toast 5-7 minutes until toasted. Make sure to watch them closely so they don't burn.
- Wash, peel, and grate your carrots using a food processor with a grater disc, a mandoline, or a hand grater. Use a fine grater if available.
- In a large bowl, combine grated carrots, pineapple, yogurt, sugar, raisins, and pecans. Add a splash of pineapple juice if desired. Mix until fully incorporated.
- Chill an hour up to overnight then serve.
- Store in an airtight container in the refrigerator for up to 4 days.