This recipe provided by

Tropical Carrot Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Mains & Sides
Servings: 4 cups


  • 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


  • In a medium serving bowl, combine carrots, pineapple and raisins.
  • Stir in mayonnaise or yogurt and nuts or seeds. Cover and refrigerate until serving.
  • 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 for recipes.
JPMA, Inc.