This is officially the first dish I have created in my new, beautiful kitchen, by the way!
Enjoy (Vasya, was, of course, a good helper).
Begin by grating 3 large peeled carrots (or 6 smaller ones). In a large bowl, mix together grated carrots with 2/3 cups raisins and 1 packed cup well drained, crushed pineapple (roughly one 20oz tin).
Now mix together 1/3 cup lite mayo, 1 tbsp apple cider vinegar, 1/4 tsp celery seed and salt and pepper to taste. Grind or chop up 1/2 cup walnuts and set aside.
Refrigerate the salad overnight and serve cold.