Tropical Carrot Salad
![](https://eatgathergo.org/wp-content/uploads/2021/07/Tropical-Salad.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
4 cups
Tropical Carrot Salad
![](https://eatgathergo.org/wp-content/uploads/2021/07/Tropical-Salad.jpg)
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.
Refrigerate leftovers within 2 hours.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
4 cups
![](https://eatgathergo.org/wp-content/uploads/2021/07/TropicalCarrotSaladNF20.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).