I have been making this lunch dish for years, but this is the first time I have been able to make it with my own carrots; I am very excited!

Stuffed into a pita, it makes a refreshing and healthy lunch.

But is it equally good as a side salad with a meal.  It is perfect for a picnic or cookout.

The key when using it in a pita is to not fill the pita until you are ready to eat.  It is a moist salad and would turn the pita soggy if they were packed together ahead of time.

Carrot Salad Pita

Adapted from Better Than Peanut Butter and Jelly by Marty Mattare

1 small can pineapple chunks packed in juice, drained (you can also use mandarin oranges)

4 – 6 carrots, grated, depending upon size (from the garden)

1 cup raisins

1 cup walnuts, chopped

2 – 3 tsp canola oil

2 – 3 splashes of cider vinegar

6- 8 whole wheat pitas

1/4 tsp Kosher or sea salt, or to taste

Directions

In a medium bowl, combine pineapple, carrots, raisins, walnuts, oil, and vinegar.

Mix well.  Add salt to taste.

Divide and stuff into pitas just before serving.

Serves 6 – 8.