Creamy CARROT, PINEAPPLE & RAISIN SALAD
5-8 medium-large carrots ~ peeled & each carrot cut into about 3-4 big chunks
about 1 cup FRESH pineapple chunks ~ I pulsed them in my food processor, until diced/chopped
about 1 cup mayonnaise (mine has olive oil in it)
about 1/2 cup white sugar or regular white Splenda (not baking blend)
about 2 TB TOTAL pineapple juice (from the fresh pineapple), but if not enough add lemon juice
1/2 tsp. ground ginger
about 1 tsp. Kosher, sea or Himalayan salt
a couple of handful of raisins (I used dark, but golden are good too ~ or you can use Craisins)
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Shred the carrots in your food processor (shredding blade). Then change to the regular blade, and pulse the shredded carrots a few times. Scrape them into a big bowl and set aside.
Pulse the pineapple cubes in your food processor until diced/finely chopped, but you could do this by hand (it's sort of a mash). Put them into the bowl with carrots and drain the juice (so you know how much you have). Add the raisins/dried cranberries and mix everything up well.
Whisk together the mayonnaise, sugar/Splenda, ginger juice and salt in a small bowl. Add the dressing to the carrot/ pineapple mixture and mix until very well blended. (I use a rubber scraper. If it seems watery, mash the salad next to the side of the bowl ~ tip the bowl over the sink and drain the excess liquid out.)
Put into a glass bowl and store (covered) in the refrigerator.
NOTE: If you want the sugar-free version, be aware that raisins do have some natural sugar in them.