Carrot Salad - cooking recipe

Ingredients

1 (8 1/4 oz.) can crushed pineapple
1 1/2 c. shredded carrots
1/2 c. flaked coconut (optional)
1/4 c. chopped pecans (optional)
1 Tbsp. sugar
2 Tbsp. mayonnaise

Preparation

Drain pineapple, reserve 1/4 cup juice.
Combine pineapple, carrots, coconut, nuts and sugar.
Mix well.
Combine mayonnaise and reserved juice; beat well with a whisk until smooth.
Pour over carrot mixture, mix well and chill.
Yields 4 to 6 servings.