Recipe by Nancy Johnson; Wine Commentary by Gary Twining.
If you have a vegetable spiralizer, use it to cut the carrot into ribbons. If not, purchase grated carrots. Either way, this is a lovely, colorful salad. Use low-fat mayo and sour cream, if desired.
4 cups spiralized or grated carrots
1/2 cup golden raisins or cranberries, or a combo
1 (8-oz) can crushed pineapple, drained and juice reserved
2 TBS mayonnaise
2 TBS sour cream
In a large bowl, combine all ingredients. Add reserved pineapple juice to thin dressing, if needed. Serves 6-8.
Gary: The sweetness of the carrots, golden raisins and pineapple would suggest a wine pairing that offers a light hint of sweetness. Cranberries can be quite tart, so acidity is called for. A softly sweet Riesling, Chenin Blanc/Vouvray or lightly sweet sparkler would be a marvelous match.
