Nutritional Info

Nutrition Facts

Serving Size 1 (43g)

Calories 46
Calories from Fat 4 (10%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 4.3mg 1%
Sodium 71.9mg 3%
Potassium 48.9mg 1%
Total Carbohydrate 5.4g 2%
Dietary Fiber 0.2g 1%
Sugars 0.9g
Protein 0.4g 1%

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Cracker Barrell Carrot Salad With Pecans (copy Cat)

Recipe Description
Here is my version of the popular Cracker Barrel® favoite. We have all had the delicious carrot and raisin salad before, but adding pecans gives a very nice new take on this classic. For the best results, use pecan halves and chop them into small pieces just before making the salad. Packaged, pre-chopped pecans do not have as good a flavor as they do when you chop them just before you need them.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  pecans, chopped
8 Ounce(oz)  crushed pineapple, in juice
1/4 Cup(c)  mayonnaise
1 Teaspoon(t)  sugar
1 Dash(ds)  salt, to taste
1/4 Cup(c)  raisins
4 Cup(c)  carrots, grated


Place the chopped pecans in a small skillet over medium heat and toast them until they become aromatic. Do not let them burn. There is a fine line between toasted and burnt pecans. Remove the pecans from the skillet and place them on a plate to cool before adding them to the salad. Drain the pineapple and reserve the juice. In a large bowl, combine the mayonnaise, 2 tablespoons reserved pineapple juice, sugar and salt, and whisk well. When the wet ingredients are well mixed, add the raisins, grated carrots, crushed pineapple and cooled pecans. Use a large spoon to stir the salad together and cover it with plastic wrap. Allow the salad to season by placing it in the refrigerator for a couple of hours before serving.

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