Pineapple Carrot Salad

Pineapple Carrot Salad

26 Reviews 2 Pics
Recipe by  Meredith

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

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Adjust Servings

Original recipe yields 4 to 6 servings



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

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Reviews (26)

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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.



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 tidbits, 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.

Leslie K.

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 sweet with the yogurt & pinapple). It was awesome...the teachers loved it!

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Amount Per Serving (5 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 49.5 g
  • 16%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 153 mg
  • 6%

Based on a 2,000 calorie diet



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Shredded Apple Carrot Salad


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Thanksgiving Carrot Salad