Wash hands thoroughly for 20 seconds before starting prep.
Combine grated carrots with pineapple bits and raisins.
Make the dressing and pour over the carrot mixture. Toss together. Refrigerate for an hour or more.
Line a platter or salad bowl with red leaf lettuce. Place the carrot pineapple raisin salad on top of the leaves. Sprinkle with toasted walnuts and serve.
Salad dressing
Combine the yogurt, mayonnaise, lemon juice, and honey in a small measuring cup or bowl with the spices. Whisk to emulsify all ingredients into a creamy dressing.Or, place the ingredients in a jar and shake well.
Salad dressing may be made in advance.
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Notes
If you don't like the taste of mayonnaise, use more yogurt, or substitute sour cream.You can use tidbits of fresh or canned pineapple if you can't find dried or freeze-dried. Warning: Canned pineapple can cause the dressing to become watery if storing the salad for a day or two. This is not a problem if you eat all of it the day it's made! 😊