SUNSHINE CARROT AND CRANBERRY SALAD

This colorful, cheery salad will brighten up any picnic table. Traditionally it’s made with raisins, but I think the cranberries give it a nice tang and pop of red color.

3 cups shredded carrots

2 (8-ounce) cans pineapple tidbits, drained

½ cup dried cranberries

½ cup mayonnaise

2 tablespoons fresh orange juice

¼ teaspoon salt

In a serving bowl stir together the carrots, pineapple, and cranberries. In a small bowl whisk together the mayonnaise, orange juice, and salt. Pour the dressing over the carrot mixture, and toss everything together until all of the ingredients are coated. Refrigerate the salad until you are ready to serve it.

MAKES 6 TO 8 SERVINGS.