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Tropical Carrot Salad

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

  1. Wash hands with soap and water.
  2. In a medium serving bowl, combine carrots, pineapple and raisins.
  3. Stir in yogurt and nuts or seed kernels. Cover and refrigerate until serving.
  4. 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

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.

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