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carrot and raisin salad from The Jewish Kitchen
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Carrot Raisin Salad

Crunchy carrots, apples and sweet and juicy pineapple and raisins are mixed with a sweet and tart dressing to make the perfect side dish for your next buffet or summer party.
Course Brunch, Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 lb. shredded carrots
  • 1/2 cup golden raisins brown raisins can be used
  • 1 medium Granny Smith apple unpeeled, chopped into medium size pieces
  • 1/2 cup fresh or canned pineapple, diced drained if using canned
  • 1/4 cup chopped pecans, optional more for garnish, if desired
  • 1 tbsp. honey
  • 1 1/2 tbsp. sugar
  • 1/4 tsp. lemon zest
  • 2 tbsp. freshly squeezed lemon juice
  • 1/4 tsp. Kosher salt
  • 1/4 cup mayonnaise regular or light is okay
  • 1/4 cup sour cream regular or light is okay
  • 1/4 cup fat free plain yogurt

Instructions

  1. In a large bowl, combine carrots, apples, pineapple and pecans (if using). Set aside.
  2. In a small bowl, mix together honey, sugar, lemon zest, lemon juice, salt, mayo, sour cream, and yogurt. Combine well. Add to carrot mixture and gently toss to make sure carrots and fruits are well coated.
  3. Refrigerate for up to 2 hours and serve. Garnish with additional chopped pecans (if desired) before serving.