Tropical Carrot Salad

Name: Tropical Carrot Salad
Prep time: 10 minutes
Yield: 4 cups
Ingredients: 2 cups shredded carrots (2 to 3 carrots)1 cup unsweetened pineapple tidbits; drained¾ cup raisins¼ cup low-fat plain yogurt or mayonnaise¼ cup sunflower seed kernels or slivered almonds

Sweet and savory salad with crunchy carrots, sweet raisins, and a creamy dressing.

Bowl of shredded carrots with pineapples and raisins in a yogurt dressing.

Prep time: 10 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

2 cups shredded carrots (2 to 3 carrots)

1 cup unsweetened pineapple tidbits, drained

¾ cup raisins

¼ cup low-fat plain yogurt or mayonnaise

¼ cup sunflower seed kernels or slivered almonds

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a medium serving bowl, combine carrots, pineapple and raisins.
Stir in yogurt and nuts or seed kernels. Cover and refrigerate until serving.
Refrigerate leftovers within 2 hours.

Notes

Save leftover pineapple and juice in the refrigerator for a few days, or freeze for longer storage.
Leftover pineapple can be used in smoothies, fruit salads and more. See https://FoodHero.org for recipes.

Comments

Submitted by Erin Maidlow on Thu, 10/23/2014 - 09:52

I made this salad today, and I suggest using plain Greek yogurt in place of the mayo. It makes a much healthier salad, and I think the flavor is much better. With yogurt, I'd give it 5 stars. The mayo just didn't do it for me.