Recipe by Meredith
"This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt."
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pineapple tidbits, drained
I liked this recipe because it didn't use mayonaise. I didn't put any of the sugar in it. I think it's sweet just with the yogurt and pineapples in it.
This was just okay. I was trying to duplicate the carrot/raisin salad from Chic Fil-e-lel (sp.). I was disappointed. I thought the pineapple yogurt was the secret ingredient. I was wrong. This was very sweet (which is usually okay with me).
Great! This recipe is flexible, according to what you have on hand. I didn't bother with soaking the raisins. I used 4 cups grated carrots (chopped in food processor to save time), 1 cup pineapple tidbits, and Yoplait vanilla yogurt instead of pineapple yogurt. I didn't need to add sugar or salt. Thanks for the wonderful, lowfat recipe!
I made a huge batch of this carrot salad for a luncheon at my school. I substituted pina colada yogurt for the pinapple yogurt (a little extra zing!)and omitted the sugar and salt (it was plenty sweet with the yogurt & pinapple). It was awesome...the teachers loved it!
This is as good a carrot salad recipe as you could want. I increased the proportion of carrot to pineapple and added the dressing slowly to keep it from being to heavy. Also, I julienned the carrots because I prefer that to the texture of grated carrots.
I didnt feel like using the yogurt so did as sugessted and replaced with mayo and added a little vinegar....very quick and alot easier than coleslaw and I enjoyed it even more. Tastes good freshly made so dont have to worry about leaving it to sit and all that other stuff.
This is a nice way to get kids to eat their fruit and veggies! I replaced the yogurt/salt with about 1/2 cup mayo slightly thinned out with about 1-2 Tablespoons pineapple juice. This recipe is a hit as written with my family. But to add a twist to it, this last time I made it, I added a medium Red Delicious apple that needed a recipe to be used in, and before serving, I topped with a few English Walnut halves. The first time I made this, the weird looks the family gave it, was too funny. But they changed to happy faces after the first bite. A key factor is to make the night before, or early in the morning, so it can get chilled and flavors meld together.
I make this durning the holidays and summer time and my family loves it and ask for it all the time, very easy to makeand I do and Apple to mine, peeled and sprinkled with lemon juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Carrot Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 7
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