Carrot Salad with Pineapple and Walnuts

Prep the carrots:
Wash, peel, and shred the carrots using a box grater or food processor.

Mix dressing:
In a small bowl, whisk together the mayo/yogurt, lemon juice (or vinegar), honey, and a pinch of salt.

Combine ingredients:
In a large bowl, add shredded carrots, drained pineapple, walnuts, and raisins (if using).

Toss:
Pour the dressing over the salad and gently toss until well combined.

Chill (optional):
Cover and refrigerate for 30 minutes to let the flavors meld, though it can also be served immediately.

Serve:
Give it a final stir, adjust seasoning if needed, and serve cold.

Tips & Variations:

Add chopped celery or green apple for extra crunch.

Substitute pecans or almonds for walnuts if preferred.

Use dairy-free yogurt or mayo to make it vegan.