Pineapple Carrot Salad

25 Reviews

“This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.” - by Meredith

Ingredients

1/2 cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
1/8 teaspoon salt

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Adjust Servings

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Metric US

Original recipe yields 4 to 6 servings

Directions

Soak raisins in hot water for 30 minutes. Drain and dry.
In a mixing bowl, combine the raisins, pineapple and carrots.
Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

Nutrition

Amount Per Serving (5 total)

Calories
205 cal
10%

Fat
0.8 g
1%

Carbs
49.5 g
16%

Based on a 2,000 calorie diet

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Reviews (25)

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BIZZYBRANDI

Jun. 27, 2004

"I liked this recipe because it didn't use mayonaise. I didn't put any of the sugar in it. I think it's sweet just with the yogurt and pineapples in it...." See more"

KRANEY

Apr. 30, 2007

"Great! This recipe is flexible, according to what you have on hand. I didn't bother with soaking the raisins. I used 4 cups grated carrots (chopped in food processor to save time), 1 cup pineapple ..." See moretidbits, and Yoplait vanilla yogurt instead of pineapple yogurt. I didn't need to add sugar or salt. Thanks for the wonderful, lowfat recipe!"

Leslie K.

May. 25, 2007

"I made a huge batch of this carrot salad for a luncheon at my school. I substituted pina colada yogurt for the pinapple yogurt (a little extra zing!)and omitted the sugar and salt (it was plenty swee..." See moret with the yogurt & pinapple). It was awesome...the teachers loved it!"

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