Tropical Carrot Salad

Source: Foodhero.org

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

Instructions:

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.

Download the recipe here!

Southern Tier SNAP-Ed is funded by USDA’s Supplemental Nutrition Assistance Program- SNAP. SNAP provides nutrition assistance to people with low income. To find out more, go to www.myBenefits.ny.gov or contact 1-800-342-3009. This institution is an equal opportunity provider.