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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

In a medium serving bowl, combine carrots, pineapple and raisins.
Stir in mayonnaise or yogurt and nuts or seeds. 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. See FoodHero.org for recipes.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

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Tropical Carrot Salad

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