Reviewed: Oct. 26, 2009

This was really good and much better than expected. Used freshly dug up baby carrots. The only modification I did was to soak the raisins in the pineapple juice. Served with "Cheddar Bacon Hamburgers," "Old Fashioned Onion Rings," "Belles Hamburger Buns," and "Mom's Coleslaw."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 17, 2009

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.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: May 15, 2009

This is really yummy. I used vanilla yogurt. I did add the sugar as the recipe calls for, because I tasted it without and didn't think it was sweet enough (which could've been because I used low fat yogurt). I also added a sprinkle of cinnamon.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: May 12, 2009

Tastes just like Chick-Fil-A, which was what I was looking for. Thank you!

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jonkim92

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 7, 2008

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.

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clover

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Cola, South Carolina, USA

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Reviewed: Jun. 8, 2008

I was about to post a recipe very similar to this that I got from my mother but I found this one instead. I did try this one and honestly did NOT like it. I can't imagine why anyone would want to eat such a sweet salad. My recipe includes lettuce, mayo, yogurt, apple chunks and almonds and does not include sugar. My family ADORES this salad this way. It's quite similar to the one they have at Chick-fil-A as one reviewer mentioned.

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Gitana

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Mar. 27, 2008

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.

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MARINSDIXIE

Cooking Level: Expert

Living In: Searcy, Arkansas, USA

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Reviewed: Nov. 24, 2007

I substituted coconut yogurt for the pineapple yogurt, added some chopped pecans and eliminated the sugar altogether but added a few dashes of cinnamon and it was a hit! I had even enlarged the recipe to feed 10 for Thanksgiving and there wasn't any left. I like this soooooo much better than the mayonnaise based dressings.

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JRPrice

Cooking Level: Expert

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: May 25, 2007

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!

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Leslie K.

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Reviewed: Jan. 31, 2007

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 18, 2006

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.

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ilham778

Cooking Level: Intermediate

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 12, 2004

I've had this in my recipe box for EVER and finally made it for a Christmas brunch today. I followed the directions to the T, but felt it was missing something....but wasn't sure what. I gave it a good sprinkling of cinnamon, stirred, and it was perfect. I really enjoyed it.

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IMP70

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Reviewed: Aug. 17, 2004

This was delicious. I was craving this and didn't have yogurt on hand, so I exchanged the yogurt by blending 1/4 cup cottage cheese w/pineapple and 2 tbls mayonaise. Was perfect. I did sprinkle the top with coconut for taste.

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SMANGANI

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Reviewed: Jun. 27, 2004

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.

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BIZZYBRANDI

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Reviewed: Jun. 2, 2004

A hit with the hubby.

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CRISSYF

Cooking Level: Expert

Home Town: Galion, Ohio, USA

Living In: Arlington, Texas, USA

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Reviewed: Mar. 9, 2004

Oh, I love this! My family prefers this to the mayo types. Great way to get kids eating veggies! Very refreshing.

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MARYFAIRY

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Reviewed: Jan. 3, 2003

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).

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Andi

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 29, 2002

Easy, quick and refreshing!! I take it to our Thanksgiving and it is the perfect extra something. And an added bonus - it is low-fat!

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JENBH

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Pineapple Carrot Salad

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