Barefoot Carrot Salad, Tropical Pineapple-Carrot Salad, and Carrot and Raisin Salad use carrots, pineapples and raisins. These recipes are available on FoodNetwork.com, Hellmanns.com and SeriousEats.com.
To make Food Network's Barefoot Carrot Salad, place 1/3 cup golden raisins in a bowl, and cover with boiling water. Let the raisins stand for five minutes before draining. Grate 1 pound of carrots, then place in a bowl. Add 2 tablespoons lemon juice, and toss the salad.
In a separate bowl, whisk together 1/4 cup sour cream, 1/4 cup mayonnaise, 3 tablespoons of sugar and 1/2 teaspoon salt. Pour the dressing over the carrots, then add the raisins and 1/3 cup diced pineapple. Toss the ingredients together before serving.
For Serious Eats' Carrot and Raisin Salad, drain 1 8-ounce can of crushed pineapple, reserving the juice. Mix 4 cups of shredded carrot, the crushed pineapple solids, 1/2 cup chopped pecans and 1/4 cup raisins.
In a separate bowl, combine 2 tablespoons reserved pineapple juice with 1/4 cup low-fat Greek yogurt, 1 teaspoon sugar and a pinch of salt. Add the dressing to the carrot mixture, and toss until fully combined. Serve this salad immediately, or allow it to sit in the refrigerator for a few hours.