Carrot Raisin Pineapple Salad

 

I'm not sure why I was craving this salad recently, but it may have been the rainbow carrots I bought for a holiday recipe and didn't use.  I've adapted this recipe from several different ones I reviewed--partly to fit my taste, but mostly according to ingredients on hand. It was sweeter than I expected, but I was very happy with the result.

Carrot Raisin Pineapple Salad

Ingredients

• 1 can/12 oz. of Pineapple tidbits, drained w/juice reserved
• 1/2 cup Raisins (golden raisins recommended)
• 1 lb Carrots, washed, ends removed (rainbow carrots recommended)
• 1/4 cup Mayonnaise
• 1/4 cup Pineapple Greek Yogurt
• 1/2 tsp grated Ginger
• 1/2 tsp Lemon Juice
• 1 TBL Granulated Sugar
• Salt to taste
• Lemon Zest (optional)

Directions

1. Drain pineapple and add to medium bowl; reserve juice in a small bowl 
2. Soak raisins in reserved pineapple juice
3. Grate carrots into bowl w/pineapple bits
4. Add raisins to carrots/pineapple, discard juice
5. In a small bowl, combine mayo, yogurt, ginger, lemon juice, and sugar
6. Combine with carrot mixture
7. Add salt and lemon zest (optional) to taste.

Keep refrigerated.  Best served after a few hours, when the flavors have had a chance to combine.

Photo courtesy of Betty Crocker