Crunchy Carrot Salad

Crunchy Carrot Salad

2 bags shredded carrots

3/4 cup chopped pineapple

1/4 cup chopped dried cranberries

1/4 cup chopped pistachios

1/3 cup mayonnaise

1 tablespoon pineapple juice

1 tablespoon agave nectar

Salt and pepper

Combine the carrots, pineapple, cranberries and pistachios in a bowl. Then in a small bowl, whisk together the mayonnaise, pineapple juice, agave nectar, and salt/pepper. Pour the dressing over the salad and toss well. Refrigerate for at least 2 hours before serving.