Ribbon Carrot Salad

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.

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