Carrot Pineapple Blueberry Salad
Carrot Raisin Salad is a classic dish that my family served during the holidays. Both my Grandmother and her sister (my great-aunt) made this special treat whenever we would get together to celebrate.
This salad takes a turn from the original by adding both chunks of pineapple and dried blueberries in place of raisins.
You can use grated carrots in this dish, but I recommend skipping that and using your vegetable peeler to cut the carrots into long strips. This holds up better in the dressing and helps to maintain the crunchiness of the carrots. It also prevents cutting your fingers on the grater when you wash it. (I’m just saying–you get distracted talking about preparations for the holiday meal, you grab that grater to wash it, forget to use the sponge, and THINGS HAPPEN that require bandaids.)
- 4 cups thinly sliced Carrots (About 4-5 medium-large carrots)
- 1 cup Dried Blueberries
- 1 (8-oz) can Pineapple Chunks, well drained
- Optional: 1 small Red Onion, thinly sliced
- ½ Cup Mayonnaise
- 1 Tablespoon Key Lime Juice
- Serving Bowl
- Measuring Cup
- Can Opener
- Measuring Spoon
- Vegetable Peeler
- Peel the carrots and then use the vegetable peeler to cut them in long strips.
- In the serving bowl toss the carrots, dried blueberries, pineapple chunks, mayonnaise, and Key Lime juice. Stir until the vegetables and fruit are fully coated.
- Optional: Add slices of Red Onion on the top as a garnish.
- Cover and chill for 4 hours or overnight.