Carrot Salad

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Cool and refreshing is how I would describe carrot salad. It is the kind of side dish that compliments chicken, beef or pork and is good any time of the year.

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I was first introduced to carrot salad at an office party many, many years ago. The ingredients looked pretty simple so I figured it couldn’t taste too bad. I learned early on that not everyone can cook and sometimes pretty dishes are just that – pretty. Pretty does not always equal tasty so I was still hesitant when I put a spoonful of carrot salad on my plate. I was both grateful and pleasantly surprised at how good the carrot salad tasted. From that point on I looked forward to having carrot salad at our office parties.

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I think I make a rather tasty carrot salad and thought it worthy of sharing with the world. Carrots, golden raisins, cranberries, nuts and pineapple. A great combination of flavors and healthy to boot.

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Who wouldn’t love carrot salad?

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Carrot Salad

Ingredients:

1 10oz bag shredded carrots
1 14 oz can crushed pineapple well drained
1 tbsp mayonnaise
3 tbsp sour cream or Greek yogurt
½ tbsp sugar
½ tsp seasoned salt
½ cup golden raisins
½ cup cranberries
¼ cup walnuts chopped
¼ cup pecans chopped

Place all ingredients in a large bowl and mix until well blended. Let chill for 30 minutes or overnight before serving. Enjoy!

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