Carrot Pineapple Salad

This recipe comes to us from our friend Sonya.  This dish is perfect to bring for a potluck just about any time, or to make and keep in the fridge for several servings over the course of a week.

Gather Up:

• 1 lb carrots, shredded
• 1 can (20 oz) crushed pineapple, strained (separated)
• 1/2 cup homemade mayo
• 1-1/2 cups raisins
• 1-1/2 cups chopped nuts (I used a mix of almonds, walnuts, and macadamia)
• 1-1/2 cups shredded, unsweetened coconut

Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl.  Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut.  Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing.  You can store this sealed in the fridge up to about a week.