Carrot and Raisin Salad
A crisp, creamy carrot salad with pineapple, raisins and toasted pecans that brings sweetness, crunch and tang to a no-cook side.
Prep 5 min · Makes 6 servings
Ingredients
- 4 cups shredded carrot
- 1 can crushed pineapple in juice, drained and liquid reserved
- 1/2 cup chopped pecans, toasted and cooled completely
- 1/4 cup raisins
- 1/4 cup 2% plain Greek yogurt
- 1 teaspoon sugar
- Pinch of salt
Directions
- In a medium bowl, toss together the shredded carrot, drained pineapple, pecans, and raisins.
- In a small bowl, whisk 2 tablespoons of the reserved pineapple juice with the yogurt, sugar, and salt until the dressing is smooth.
- Pour the yogurt dressing over the carrot mixture, then stir until everything is evenly coated. Refrigerate for a few hours to help the flavors come together, or serve it right away if you’d rather not wait. Serve.