4 cups shredded carrots
1/4 cup-1/2 cup raisins
8 oz can of crushed pineapple in juice, drained with juice reserved
1 tbsp sugar
Pinch of salt
1/4 cup plain Greek yogurt
Drain pineapple (reserving juice) and mix with carrots in a medium bowl. Add raisins and combine.
In a small bowl, stir together 2 tbsp reserved pineapple juice, yogurt, sugar and salt until completely blended. Add to carrot mixture and mix well.
Refrigerate for a few hours to allow juices to meld!