Sweet and savory salad with crunchy carrots, sweet raisins and a creamy dressing.
Tropical Carrot Salad
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. Try using in:
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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.