Thursday, October 18, 2012

Carrot Salad

Carrot Salad

This one is a classic, that's for sure .It's simple, easy, and a perfect side to bring to share with your friends and family.
Now, the sauce can TEND to get runny and if you are a motivated soul, go ahead and pile your shredded carrots on some kitchen towels or paper towels. Also, do not be afraid of the amount of salt. Just trust me. Be brave. Measure out the full 1/2 teaspoon and mix it in. Now pat yourself on the back :) Also, you can add either crushed pineapple or pineapple chunks. Me? Well, I'm not a crushed sort of girl. I like my chunks....but for this recipe I like to roughly chop up the pineapple chunks. Now, if your a chunk person, then by all means, just add the chunks. Same if your a crushed sort of person. Really, crushed, chunked, it's all up to you.

Carrot Salad

1 lb shredded carrots
1/3 cup raisins
1/3 cup pineapple chunks (drained and lightly chopped)

For the dressing

2 tablespoons lemon juice
1/4 cup greek yogurt
1/4 cup mayo
3 tablespoons sugar
1/2 teaspoon salt

Shred carrots and place on paper towels to dry. Meanwhile, mix together the sauce ingredients and prepare pineapple and raisins. When sauce is mixed, toss the carrots, raisins, pineapple, and dressing in a large bowl. Allow to chill for at least 20 minutes prior to serving.

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