Classic Carrot Salad

Put raisins in a cup of very warm water (or apple juice or grape juice) so they plump back up. Drain pineapple of excess juice. Peel carrots and then grate them. If making a double batch of this salad, it may be faster to use the grater on your food processor.

In a medium bowl, toss grated carrots with mayo and sugar. Then add in raisins and pineapple and stir until combined. Cover and put in the fridge to chill thoroughly. Give it another good stir before serving.

Cook’s note: I’ve seen people do this salad many different ways over the years. I prefer the classic carrot salad but if you’re feeling creative, try adding in diced apples or slivered almonds for a bit of crunch. Or instead of raisins, try dried cranberries. If you’re making this for a potluck, I would definitely suggest doubling the recipe.