Tropical Carrot Salad - Maine SNAP-Ed
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Healthy Recipes

Tropical Carrot Salad

Prep time:
10 min

Cook time:
N/A

Yield:
6 Servings

Serving Size:
2/3 Cup

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

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.

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

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.

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