Add a photo

Fresh Ginger Carrot Salad

By: Lauri Cherian  
"'I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste,' relates Lauri Cherian of Scott Depot, West Virginia. 'I have a sweet tooth, and this salad quenches it!'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 102 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 2 (8 ounce) cans crushed pineapple, undrained
  • 3 1/2 cups shredded carrots
  • 1 cup raisins
  • 3/4 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1 1/2 cups fat-free plain yogurt
  • 2 teaspoons minced fresh gingerroot

Directions

  1. Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 286 calories, 11 g fat (4 g saturated fat), 1 mg cholesterol, 94 mg sodium, 46 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 fruit, 2 fat, 1 vegetable, 1/2 fat-free milk.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2008 by Fiffen 
WOW! I rarely use a recipe w/o it already having a great review/rating but I was desperate for... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?