Carrot Raisin Salad with Pineapple

Ingredients

  • 4 cups thinly julienned or shredded carrots About 4-5 medium-large carrots( I like to use a food processor)

  • 1 cup raisins

  • 1 8 oz can pineapple chunks, well drained

  • 1 small red onion thinly sliced

  • Dressing:

  • 1/2 cup mayonnaise

  • 3 Tbsp granulated sugar or maple syrup

  • 1 Tbsp white balsamic or rice wine vinegar

  • 1 Tbsp fresh lemon juice

  • 1 1/2 tsp poppy seeds

  • 1 tsp salt or garlic salt omit garlic powder if using garlic salt

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 8 oz crushed pineapple, well drained

  • Fresh chives or green onions for garnishing optional

Instructions

  • In a large mixing bowl toss together the carrots, raisins, pineapple chunks and onion. Set aside.

  • In a separate bowl, whisk together the mayonnaise, sugar, vinegar, lemon juice, poppy seeds, salt, onion and garlic powders. Whisk until fully combined then stir in the crushed pineapple. Taste and adjust salt and sugar, if needed.

  • Pour over the carrot mixture in the mixing bowl and stir until evenly coated.

  • Cover and chill for 4 hours or overnight.

  • Stir well before serving. sprinkled with chopped chives or green onions, if desired.

Recipe adapted from melissassouthernstylekitchen