Lagniappe: Carrot Pineapple Pecan Salad
Lagniappe (LAN-yap) means “a little something extra”, and I have a delicious little something for you! Yesterday, as a guest on “The Long Road” internet radio broadcast with host Kai Greenway, I shared two recipes that featured pecans. It just so happens that April is National Pecan Month. Who knew? Kai Greenway, that’s who! The first recipe, SALMON FILET ON SPINACH with PECAN HONEY GLAZE EN PAPILLOTE can be found on my blog post here---along with a pictorial tutorial on how to assemble a papilotte (much easier to understand than my attempted “demonstration” over the airwaves!) The second recipe got a lot of attention from the listeners in the chat room and I promised to put it up today. CARROT PINEAPPLE PECAN SALAD is quick, easy, delicious and nutritious. It will become a go-to dish this spring and soon a family favorite. Enjoy this lagniappe and Happy Spring!
CARROT PINEAPPLE PECAN SALAD
1 cup (8 oz. can) crushed pineapple (DO NOT DRAIN)
¼ cup Greek yogurt, plain
¼ teaspoon salt
1 cup raisins (golden or regular)
4 cups grated carrot
1 cup chopped pecans
Combine pineapple, yogurt and salt in a medium bowl and stir well until completely combined. Add carrots, raisins and pecans. Mix well. Refrigerate until ready to serve.