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Photo of Tropical Carrot Salad
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4 cups
Prep time:
10 minutes


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


  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.


  • 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 for recipes.