Spring Salads–Carrot Salad

We found this recipe originally in Southern Living, and have modified it some to suit our tastes. It is in regular rotation for cookouts throughout the spring and summer. If you think you hate carrot salad (probably because you don’t like the mayonnaise dressing, and I don’t blame you), give this one a shot. It has a light and orange flavored dressing that is SO much better than any carrot salad you have had before.

Carrot Salad

1 1/2 lbs finely shredded carrots (this is key–do not use the coarse grater)

1 20 oz can crushed pineapple thoroughly drained (reserve juice for another use)

16 oz carton light sour cream

Zest from 2 oranges

1/2 box of golden raisins, or to taste (You can use dark raising, I just don’t prefer them.)

1/3 cup sugar or Splenda

Salt to taste (I use about 1/2 tsp)

Add all ingredients to a large mixing bowl and stir until thoroughly combined. Refrigerate for a few hours to allow flavors to meld.

*I have substituted 2 cups of vanilla whole milk Greek yogurt for the sour cream, and it was pretty outstanding.