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!!!
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
Instructions
- Make your dressing: Whisk mayo, lemon juice, sugar, and salt in a small bowl until it looks nice and creamy.
- Mix the good stuff: Toss carrots, drained pineapple, raisins, and pecans in your big bowl until everything spreads out evenly.
- Coat everything: Pour that creamy dressing over your carrot mix and stir it all up until every piece gets covered.
- Let it chill: Cover with plastic wrap and stick it in the fridge for 30 minutes so flavors can mingle together.
- 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.