Here's a twist on a traditional carrot salad recipe that I came up with for a recent potluck. I didn't have any raisins, so substituted with a holiday favorite...
3 large carrots, peeled and grated
1 slice pineapple, or 1/8c diced pineapple
handful dried cranberries, sweetened and dried
handful dates, cut into small pieces
2-3 T plain yogurt
pineapple juice to taste
Mix all ingredients together in a small bowl until thoroughly combined. Place in refrigerator and chill for an hour.
Store unused portions in airtight container in the fridge.
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