Carrot Cranberry Salad

White Frame Corner
White Frame Corner

Ingredients

– Crushed pineapple – Dried cranberries – Carrots  – Toasted chopped pecans – Mayonnaise – Honey – Lemon juice

Drain crushed pineapple and set aside. Soak dried cranberries in the pineapple juice and hot water.

1

Grate about 4 cups of carrots. In a large bowl, mix the drained pineapple with mayo, honey, and lemon juice.

2

Add the carrots, drained cranberries, and toasted pecans.

3

Stir to combine, then cover and refrigerate for 30 minutes to 24 hours. Toss again before serving.

4

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