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Tropical Carrot Salad

Recipe 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 FoodHero.org for recipes.

Ingredients

2 cups
shredded carrots (2 to 3 carrots)
1 cup
unsweetened pineapple tidbits, drained
3⁄4 cup
raisins
1⁄4 cup
low-fat mayonnaise or low-fat plain yogurt
1⁄4 cup
sunflower seeds or slivered almonds

Directions

  1. In a medium serving bowl, combine carrots, pineapple and raisins.
  2. Stir in mayonnaise or yogurt and nuts or seeds. Cover and refrigerate until serving.
  3. 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 FoodHero.org for recipes.
Photo of Tropical Carrot Salad
Prep time: 10 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 04/30/19

1 Comments for "Tropical Carrot Salad"

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.

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