Reviewed: Jul. 5, 2008

This was the perfect recipe when our carrots were ready to harvest from the garden. The only change I made was using only vanilla yogurt instead of both vanilla and plain. The apples were a really nice touch to this.

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vlynn


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Reviewed: May 24, 2008

Very good and easy. Used pineapple tibits instead of crushed. Used a 6-oz container of low-carb (Kroger brand) vanilla yogurt instead of half vanilla and half plain. Used Fuji apples and didn't peel. This is a keeper!

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judymurphy56

	Cooking Level: Expert Home Town: Paducah, Kentucky, USA Living In: West Chester, Ohio, USA
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Reviewed: May 13, 2008

a little too sweet

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kater1212

	Cooking Level: Intermediate Home Town: Richland, Washington, USA Living In: Pasco, Washington, USA
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Reviewed: Mar. 23, 2008

I served this very pretty salad for Easter Brunch. Made it as written except substituted craisins for the raisins. I can't give it a 5 because it's missing something that I can't put my finger on. I see one reviewer added a little salt and another added sweet & low. Maybe one of those would do the trick. I will be making it again.

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CONNIE-O

	Cooking Level: Intermediate Home Town: San Luis Obispo, California, USA
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Reviewed: Mar. 17, 2008

Made this yesterday for a brunch. Should have doubled the recipe. People were practically licking the bowl. Just a few changes to the recipe: only 1 apple, only plain yogurt - no vanilla, no lemon juice, added 1 teaspoon salt, subbed cranberries for the raisins. People asked for the recipe. I will make it again for Easter Sunday. I Thanks, Kim!

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WINNONA

	Cooking Level: Professional Home Town: Costa Mesa, California, USA Living In: Laguna Beach, California, USA
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Reviewed: Feb. 10, 2008

Delicious! I made it for Thanksgiving and told everyone at work about it on Monday. I took the advice and used Craisins. I like them better than raisins and the little red beauties made this colorful salad even more festive.

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LBRADF


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Reviewed: Feb. 9, 2008

Very good! It is sweet and healthy and pretty simple to make.

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TIFFANYNELSON

	Cooking Level: Intermediate Home Town: Overland Park, Kansas, USA
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Reviewed: Feb. 7, 2008

Very yummy, and for a change I didn't change too much. I just added a small handful of chopped walnuts for crunch. Was even better the next day.

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TWIGGS1952

	Cooking Level: Expert
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Reviewed: Jan. 28, 2008

Very good salad, thanks for the recipe! I didn't measure out ingredients, just "eye-balled" them to the proportions that I wanted. I also didn't have vanilla yogurt, so I used key lime pie yogurt which I had on hand, and it gave it a very interesting fresh flavor with a hint of lime. I will make this again.

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DiablosMom

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Missoula, Montana, USA
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Reviewed: Jan. 10, 2008

Truly excellent. Didn't have time to refrigerate since we needed a "quick fix", but still very good and tasty. Probably better cold. Left out the mayo since we plainly don't like it. Didn't miss it. Didn't have lemon yoghurt just plain, added a little extra lemon juice.

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Peter M.

	Home Town: Washington, D.C., USA
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Reviewed: Nov. 11, 2007

For a quick fix I take a bag of shredded carrots, chop a Gala apple, a mini box of raisins and toss with OJ. It is better the next day, but delicious!

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YitleRut


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Reviewed: Aug. 24, 2007

This is really delicious! I also added some finely shredded beet from the garden, which made for a very colorful mix! I used a bit more pineapple than called for, and craisins because I was out of raisins. Refreshing treat on a hot day and a bit hit with everyone.

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Babaha


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Reviewed: May 6, 2007

This was absolutely delicious! I made this for my in-laws, my husband and two sons (ages 2 and 3)--everyone LOVED it! :)

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LARAL


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Reviewed: Jan. 4, 2007

This tasted wonderful! What a great alternative to a typical fruit salad.

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TTHOMPSON84


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Reviewed: Nov. 3, 2006

I blanched the carrots and apples for my 16 month old and she loved it. Thanks!

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Paulette


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Reviewed: Oct. 15, 2006

This is a great salad! Since I only had plain low-fat yogurt and no coconut on hand, I added a packet of Sweet-N-Low to give it the final touch.

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Anne J.

	Cooking Level: Intermediate Living In: Dallas, Texas, USA
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