CARROT RAISIN SALAD
This carrot raisin salad is a timeless classic! I love the crispness of the shredded carrots, plump raisins, juicy pineapple, and creamy Greek yogurt dressing.
Servings: 8 servings
Ingredients
- 1 pound shredded carrots
- 3/4 cup golden raisins or regular raisins
- 8 ounces pineapple chunks canned in their own juice
- 1 cup 0-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon pineapple juice
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
- Wash, peel, and grate whole carrots, or use pre-shredded carrots.
- Drain the canned pineapple chunks, but reserve one tablespoon of the pineapple juice for the dressing. Then, add the shredded carrots, raisins, and drained pineapple chunks to a large bowl.
- Mix the ingredients in the bowl.
- Add the 0-fat Greek yogurt, lemon juice, pineapple juice, honey, and salt to a bowl. Then, thoroughly mix.
- Add the dressing to the bowl with the salad and thoroughly toss. Serve the salad or store it in an airtight container in the refrigerator until ready to serve. Re-mix the salad again before serving. Optional: You can drain any leftover dressing at the bottom.
Video
Notes
- Carrots: To keep this recipe super simple and easy we used pre-shredded carrots. The texture of pre-shredded carrots is crunchier than that of freshly grated carrots. If you prefer, you can peel whole carrots and shred them using the large side of a box grater or a food processor.
- Chill The Salad: You can serve this salad after making it or chill it first.
- Excess Dressing: As the salad sits, there may be excess dressing at the bottom of the bowl. If this happens, remix the salad or drain the extra dressing after mixing.
- Make More: If you are serving a crowd or making this salad for a potluck, barbecue, or Easter and need to make more, you can double this recipe.
Nutrition
Calories: 107kcal | Carbohydrates: 24.1g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 182mg | Fiber: 2.1g | Sugar: 18.8g