Tropical Carrot Salad

Tropical Carrot Salad

Prep time: 10 minutes
Makes: 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

1. In a medium serving bowl, combine carrots, pineapple and raisins.
2. Stir in mayonnaise or yogurt and nuts or seeds. Cover and refrigerate until serving.
3. 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.