Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget 

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

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: 09/17/18

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.

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

Copyright © 2018
Oregon State University