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Fresh Ginger Carrot Salad
SUBMITTED 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!'"
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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METRIC
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
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DIRECTIONS
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.
FOOTNOTE
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.
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REVIEWS
Reviewed on Sep. 29, 2008 by Fiffen
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Fiffen
Sep. 29, 2008
WOW! I rarely use a recipe w/o it already having a great review/rating but I was desperate for something to do for a potluck and this had everything I had on hand or could easily substitute. I did substitute freeze dried ginger for the coconut because we have a coconut allergy in the house. I used vanilla yogurt instead of plain for a little sweetness because I didn't get that much liquid out of my crushed pineapple. Speaking of pineapple I used a 20 oz can. I omitted the fresh ginger because I used the dried. All that said! It was fantastic and I'm not a fan of carrots or carrot salad. I just wanted to use something I had on hand for a potluck rather than go spend money. What a joy I found a new recipe that I love and will use over and over again with the carrots from my CSA.
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