Custom Search

Tuesday, April 4, 2017

Carrot Raisin Salad

2 10oz bags of pre-shredded carrots or 12 medium fresh carrots, finely shredded
1 20oz can crushed pineapple, with juice separated
3/4 C pineapple juice, drained from canned pineapple
1 C raisins or dried currants, plumped in hot water
1 C plain Greek yogurt or mayonnaise
1 Tbsp sugar
1 Tbsp fresh lemon juice

Soak raisins in hot water to plump
Drain juice off of crushed pineapple into a cup. Combine 3/4 C of the drained pineapple juice with the Greek yogurt, lemon juice, and sugar in a small bowl.
Drain water off the raisins.
In a large bowl, gently combine drained raisins, crushed pineapple, and shredded carrots.
Pour the yogurt mixture over the top and stir to coat.
Chill for at least an hour.
Stir before serving.


  1. I have to try this one, looks delicious!

    1. perfect for spring in my opinion
      thanks for stopping by today

  2. My grandmother used to make this salad for family holiday dinners.

    1. great to have memories like that thanks for sharing your memory
      come back any time


I love comments so if you have a minute leave me your thoughts on the above post