Carrot Salad


Fresh or canned pineapple tidbits


Sunflower seeds, pumpkin seeds, or walnut pieces

Using a food processor, shred the carrots into small pieces.  Transfer to a bowl with a lid.  Add raisins.  Stir in half to a full can of drained pineapple tidbits, depending on how many carrots you used and how sweet you want your salad.  If possible, refrigerate for a couple of hours or overnight before serving.  When serving, have sunflower seeds, pumpkin seeds, or walnut pieces available to stir in for extra crunch (as well as omega-3 fatty acids, selenium, and vitamin E).