Pineapple Carrot Salad25 Reviews
“This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.” - by Meredith
Original recipe yields 4 to 6 servings
- 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.
Amount Per Serving (5 total)
- 205 cal
- 0.8 g
- 49.5 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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"
"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!"
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