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Old Fashioned Carrot Salad

Old Fashioned Carrot Salad

Sweet and creamy carrot salad loaded with pineapple, raisins, and crunchy pecans. This old-school recipe never fails to make people smile and ask for more. ENJOY!!!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 cups grated carrots
  • 2/3 cup mayonnaise
  • 1 cup crushed pineapple well-drained
  • 1 cup raisins
  • 1 cup pecans chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Method
 

  1. Make your dressing: Whisk mayo, lemon juice, sugar, and salt in a small bowl until it looks nice and creamy.
  2. Mix the good stuff: Toss carrots, drained pineapple, raisins, and pecans in your big bowl until everything spreads out evenly.
  3. Coat everything: Pour that creamy dressing over your carrot mix and stir it all up until every piece gets covered.
  4. Let it chill: Cover with plastic wrap and stick it in the fridge for 30 minutes so flavors can mingle together.
  5. Final touch: Stir again before serving and add more mayo if it looks dry from sitting around.

Notes

  • Press the pineapple in a strainer to get every bit of juice out so your salad doesn't get watery.
  • Those pre-cut carrot bags from the store work great and save you time shredding carrots by hand.
  • Soak raisins in warm pineapple juice for 10 minutes first to make them plump and extra tasty.
  • This salad tastes good right away, but gets even better after sitting in the fridge overnight.
  • Toast pecans in a dry pan for 2-3 minutes to make them taste even more nutty and delicious.