This carrot raisin salad is super easy and fast to put together. You just need to make it the day before you want to serve it. This salad has a tart/sweet flavor to it due to the pineapple, greek yogurt, apple cider vinegar and raisins.
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Carrot Raisin Salad
10 oz. shredded carrots
8 oz. Dole crushed pineapple in it’s own juice, drained
⅓ cup heaping Greek Yogurt, 2%
1 Tbsp. full fat mayo
1 ½ tsp. Honey
3 tsp. Apple cider vinegar
⅓ cup organic raisins
¾ cup chopped walnuts, toasted
Pinch of salt
Place the walnuts in a medium saucepan over medium low heat. Toss and cook 5 to 7 minutes or until lightly toasted. Set a side to cool.
In a medium bowl combine the yogurt, mayo, apple cider vinegar and the honey with a whisk.
In a large bowl, add the carrots, pineapple, raisins and a pinch of salt. Stir to combine and then add the dressing and stir.
Add in the walnuts and mix to combine. Cover and place the salad into the refrigerator, overnight is best.
This salad will keep 4 to 5 days in the refrigerator. Enjoy!
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