Skip to main content

Print Recipe Color

print smallerlarger
Photo of Tropical Carrot Salad
Hide nutrition box
Photo of Nutrition Facts of Tropical Carrot Salad
Makes:
4 cups
Prep time:
10 minutes

Ingredients

2 cups shredded carrots (2 to 3 carrots)
1 cup unsweetened pineapple tidbits, drained
¾ cup raisins
¼ cup low-fat mayonnaise or low-fat plain yogurt
¼ 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.