Carrot Cake Salad

Ingredients

• 1 pound baby carrots, shredded (roughly 4 ½-5 cups)
• ¾ cup golden raisins
• 2/3 cup dates, chopped
• 2/3 cup fresh pineapple, diced
• ¼ cup reduced-fat or light mayonnaise
• 2 tablespoons reduced-fat or light sour cream
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons sugar
• ¼ teaspoon salt
• ½ cup honey-roasted pecan pieces

Instructions

1. In a large bowl, lightly toss shredded carrots, raisins, dates and pineapple. 
2. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, zest, sugar and salt. Pour over carrot mixture and toss to thoroughly blend.
3. Chill at least one hour to allow flavors to meld. Right before serving, stir in pecan pieces.