By Stacey Little
OK, I’ll admit it. I’m not a raisin fan. Actually, that’s putting it mildly. I have a strong disdain for the things. But I love carrots. So when someone asked me the other day if I liked carrot raisin salad, I said, “No, I don’t like raisins.” But the thought crossed my mind that I could just swap the raisins for dried cranberries. I’ve done that in other recipes like my grandmother’s Icebox Fruitcake, so why not here?
So, I took a classic carrot raisin salad, swapped those raisins out, tweaked the dressing a little, and added pineapple and toasted pecans to the mix to boot. The result is a crisp, fresh, crunchy salad with pops of sweetness and savoriness that I really love.
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