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Tropical Carrot Salad

Source: Foodhero.org


  • 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


  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.


  • 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!

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undefined 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.